Sautéed Black Sea Bass With Capers and Herb-Butter Sauce

• servings: 4 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

4 skin-on black-sea-bass fillets (about 1 ¼ pounds total)

Kosher salt and freshly ground pepper

Instant flour, such as Wondra, for sprinkling

1 tablespoon extra-virgin olive oil

⅓ cup dry vermouth

1 tablespoon capers, drained and rinsed

3 tablespoons unsalted butter

¼ cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Directions

Prep fish: 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.

Cook: Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, 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 fish and continue cooking: Flip and continue cooking until just cooked through, 1 to 2 minutes more.

Move fish to serving plates: Transfer to plates, skin-sides up.

Deglaze pan: Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes.

Add capers and butter to sauce: Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes.

Add herbs: Remove from heat; stir in herbs.

Return fish to pan and spoon sauce over: Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.