2 sea bream fillets, skin-on
1 teaspoon kosher salt
freshly ground black pepper
All-purpose flour, to coat
1 teaspoon vegetable oil
1 ½ tablespoons (20 g) butter, divided
Sprigs of fresh herbs (tarragon, thyme), to taste
1 tablespoon white wine
1 tablespoon lemon juice
Fresh Italian parsley, chopped
Season the fillets with salt and pepper and lightly coat with flour.
Preheat the pan over medium-high heat for about 30 seconds. Add in oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, turn off the heat.
Once the smoke begins to clear, place ¾ tablespoon of butter in the pan and melt over low heat. Once the butter melts, place the fillets skin-side down in the pan. Sear for about 5 minutes, occasionally pressing down on the fillets.
Once the skin turns golden brown, flip the fillets, add the remaining butter and herbs in the pan. Use a wooden spoon to baste the fillets with melted butter for about 1 minute.
Test for doneness by gently poking the fillets with the tip of your finger. Once you feel some resistance, turn the heat up to medium heat and drizzle in white wine. Add in lemon juice and parsley and lightly stir. Remove from heat and serve.
Sear the skin-side first. Showcase the golden brown skin when plating.
Slightly tilt the pan and baste with melted butter to achieve a crispy, golden skin.
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