In a cast iron skillet or non-stick large skillet, heat oil over over medium-high heat.
Prepare seabass. Pat each filet dry with a paper towel, then seasoning with the garlic powder, salt and black pepper.
To the hot pan, add prepared fish filets. Sear for about 4 minutes per side, until a golden brown crust has formed.
Carefully flip each filet, and sear for an additional four minutes.
Remove to a plate to rest.
Reduce skillet heat to medium-low and allow the skillet temperature to come down a bit.
Add white wine or chicken broth. Scrape the bottom of the pan with a wooden spoon to remove any browned bits leftover from the fish.
Add capers and tomatoes, allow to come to a simmer, 1-2 minutes.
Add butter. Stir frequently until the butter melts.
Return seared fish to the pan and spoon the sauce over the top.
Serve warm. Optionally, garnish with fresh herbs.
