Pan-Roasted Black Drum

1. 1

   Preheat the oven to 450F.

2. 2

   Rinse the fish and pat it dry.

3. 3

   Leave the fillet whole and score it lengthwise on the skin side with a shallow 3- to 4-inch-long slit to minimize curling.

4. 4

   Season it generously on both sides with salt and pepper.

5. 5

   Heat a large cast-iron skillet over medium-high heat and add the oil, coating the pan.

6. 6

   Lay the fish in the pan, skin side down, and cook it for about 3 minutes or until it is golden brown and releases easily with a spatula.

7. 7

   Flip the fish, and tuck 2 of the bay leaves underneath and place the other one on top.

8. 8

   Dot the top of the fillet with the butter, and after it melts, tilt the pan and use a spoon to baste the fish a few times with the fat and juices.

9. 9

   Transfer the pan to the oven and roast for about 4 minutes, until the fish is just done and the tip of a sharp knife left in the middle of the thickest part for a few seconds comes out warm to the touch.

10. 10

    Transfer the fish to a warm platter, removing and discarding the bay leaves.

No additional tips available.