4 sea bream fillets (6 ounces each), skin on, descaled
2 tbsp avocado oil (or other high-smoke-point oil)
1 tsp kosher salt
½ tsp freshly ground black pepper
4 tbsp unsalted butter, cubed
2 cloves garlic, minced
2 tbsp fresh lemon juice
¼ cup fresh parsley, finely chopped
2 tbsp dry white wine (optional)
Instructions
Prep the Fish: Remove fillets from the fridge 15 mins prior to cooking. Pat completely dry with paper towels. Score the skin 2-3 times diagonally. Season both sides generously with salt and pepper.
Heat the Pan: Place a large stainless steel or cast-iron skillet over medium-high heat. Add oil and heat until it shimmers, about 2-3 minutes.
Sear Skin-Side Down: Carefully place fillets skin-side down in the hot pan. Press each fillet gently with a spatula for 30 seconds to ensure full contact.
Cook the First Side: Cook undisturbed for 4-5 minutes, until the skin is golden brown and the flesh is 75% opaque from the bottom up.
Flip and Finish: Flip the fillets and cook on the flesh side for 1-2 minutes more. Remove fish from the pan and set aside.
Make the Pan Sauce: Reduce heat to low. Add butter to the same pan. As it melts, scrape up any browned bits. Add minced garlic and cook for 30 seconds until fragrant.
Finish and Serve: If using, add white wine and reduce by half. Remove pan from heat, stir in lemon juice and parsley. Pour sauce over the fish and serve immediately.
Notes
Ensure your fish fillets are completely dry before they hit the pan. This is the most critical step for achieving that signature crispy skin.