Ingredients:

  • 4 (6-ounce) black sea bass fillets, skin-on
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1/2 cup unsalted butter (1 stick)
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Pat the black sea bass fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
  2. In a large skillet, heat olive oil over medium-high heat until shimmering. Carefully place fish fillets skin-side down in the skillet. Cook for about 5-7 minutes, without moving them, until the skin is crispy and golden brown.
  3. Flip the fillets gently using a spatula and cook for an additional 3-5 minutes, or until cooked through and opaque in color.
  4. While the fish cooks, melt butter in a small saucepan over low heat. Stir in lemon zest and juice; simmer gently for about 2-3 minutes, allowing flavors to meld.
  5. Transfer cooked fish to serving plates. Drizzle lemon butter sauce over each fillet. Garnish with fresh parsley before serving.