Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.