Lemon and Thyme Seared Black Bass

1. 1

   Season the fish with salt and pepper.

2. 2

   In a large saute pan over medium-high heat, add the oil.

3. 3

   Put the fish, skin side down, into the pan.

4. 4

   Press firmly with a spatula to prevent the skin from curling.

5. 5

   Sear for 3 to 4 minutes, then flip.

6. 6

   Add the thyme sprigs, the butter and the lemon juice.

7. 7

   Cook for an additional 4 minutes.

8. 8

   Baste the fish for 30 seconds.

9. 9

   Remove the fish from pan and arrange on a platter to serve.

10. 10

    Cook's Note: Score the skin side of the fish, to prevent it from curling during the cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.