Seared Sea Bass with Fresh Herbs and Lemon

1. 1

   Chop herbs.

2. 2

   Using tweezers, remove any bones from sea bass.

3. 3

   Pat fillets dry and score just through skin in 4 places.

4. 4

   Diagonally cut each fillet in half and season with salt and pepper.

5. 5

   In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden.

6. 6

   Turn fish over and cook 2 minutes more, or until just cooked through.

7. 7

   Transfer fish to 2 plates.

8. 8

   Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon.

9. 9

   Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste.

10. 10

    Spoon sauce over fish.

* Per serving · 4 servings · Values may vary.