Black sea bass fillets sizzling in a pan with butter, capers, and fresh herbs in less than 30 minutes. The flaky white fish with a thin skin will get super-crispy in the pan.
- 4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
- Himalayan pink salt and freshly ground pepper
- Instant flour for dredging
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon capers
- 3 tablespoons unsalted butter
- 1/3 cup dry vermouth
- 1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives
- Pat fillets dry; slash skin side of each crosswise in 2-inch intervals.
- Season generously with salt and pepper.
- Sprinkle with flour to evenly coat, shaking off excess.
- Heat oil in a large skillet over medium-high. When oil shimmers, add fish in a single layer, skin-sides down.
- Reduce heat to medium; cook, undisturbed, until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7 minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more.
- Transfer to plates, skin-sides up.
- Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes.
- Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes.
- Remove from heat; stir in herbs.
- Return fish to skillet, skin-side up; spoon butter sauce over top.
- Serve immediately.