Pan Seared Bronzini

Ingredients:

• 2 bronzini fish fillets, (pat the fish dry with paper towels, let them come to room temperature)
• sea salt and black pepper, (as needed)
• 1 tablespoon canola, avocado, or olive oil
• 2 tablespoons unsalted butter
• 2 sprigs thyme leaves
• ½ tablespoon fresh lemon juice

Instructions:

1. With your hand at least 12 inches away, lightly sprinkle salt and black pepper on both sides of fish fillets in a single layer, right before cooking.
2. Preheat a large skillet over medium heat until hot but not smoking. Add oil and heat it for a few seconds until shimmers, and let it spread across the pan.
3. Cook fish fillets, skin-side up for about 45-60 seconds or until lightly golden browned. At this point, you only need to give the flesh a nice golden color as it will continue to cook after flipping.
4. Carefully flip the fish fillets and cook the skin for about 2 minutes. Using a spatula, hold for a few seconds to ensure even cooking and crisp skin all over.
5. Add butter, thyme, and fresh lemon juice to the pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting for a few seconds until the fish is fully cooked and the skin is crispy.