Ingredients

• 2 (6-ounce) portions black bass, skin-on
• 1 tablespoon kosher salt
• 1 tablespoon freshly cracked black pepper
• 2 tablespoons grapeseed oil
• 2 sprigs fresh thyme
• 1 tablespoon butter
• 1 lemon, juiced

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Instructions

1. Season the fish with salt and pepper.
2. In a large saute pan over medium-high heat, add the oil. Put the fish, skin side down, into the pan.
3. Press firmly with a spatula to prevent the skin from curling. Sear for 3 to 4 minutes, then flip. Add the thyme sprigs, the butter and the lemon juice. Cook for an additional 4 minutes. Baste the fish for 30 seconds. Remove the fish from pan and arrange on a platter to serve.
4. Cook's Note: Score the skin side of the fish, to prevent it from curling during the cooking.