Ingredients:

  • 4 (6-ounce) black sea bass fillets, skin on (170g each)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (28g)
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (60ml)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (or thyme)

Instructions:

  1. Rinse fish fillets under cold water and pat dry with paper towels. Season fillets generously with salt and pepper on both sides.
  2. In a mixing bowl, combine lemon juice, minced garlic, chopped parsley, and dill. Mix well.
  3. Melt butter in a small saucepan over low heat. Add the lemon mixture, season with salt and pepper, and keep warm while cooking the fish.
  4. Heat olive oil in a nonstick skillet over medium-high heat until shimmering.
  5. Carefully place fillets skin-side down in the skillet. Cook for 4-5 minutes without moving them until the skin is crispy and the flesh starts to turn opaque.
  6. Flip the fillets using a fish spatula and cook for an additional 2-3 minutes until the fish is cooked through (internal temperature should reach 145°F/63°C).
  7. Plate the fish and spoon the warm lemon herb sauce over the top. Garnish with additional herbs if desired.