Crispy Sea Bass with Lemon Brown Butter

Heat the oven to 200°F.

To section the lemons, cut off the ends then cut off the skin and white pith, exposing only the flesh. Over a small bowl, cut out the sections from the lemon, letting them fall in the bowl as you go. Chop the parsley.

Pat the fish dry with paper towels and season both sides with ¼ teaspoon of the salt.

In a medium skillet, heat the oil over medium-high heat until nice and hot. Add the fish skin side down to the skillet. For the first minute of cooking, use the back of a metal spatula to press down on the fish so it doesn’t curl. Continue to cook the fish for about 4 minutes more, or until the skin is crisp and golden brown. Flip the fish and cook 3 to 4 minutes more, until it is cooked and opaque throughout. Transfer the fish to a sheet pan and keep warm in the oven.

Wipe out the skillet and return it to medium heat. Add the butter. Once it melts, start swirling the skillet until the butter starts to turn golden brown and has a nutty aroma, 1 to 2 minutes. Remove from the heat and swirl in the lemon sections, parsley, and a pinch of salt.

Divide the fish among plates and spoon the sauce over the tops.