|4 (about 1 ¼ lbs)||Black sea bass fillets||Wild Caught Black Sea Bass|
|Pinch||Kosher salt and ground black pepper|
|Pinch||Instant flour (ex: Wondra) for sprinkling|
|1 tbsp||Extra-virgin olive oil||Organic Extra Virgin Oil Blend|
|⅓ cup||Dry vermouth|
|1 tbsp||Capers, drained and rinsed|
|3 tbsp||Unsalted butter|
|¼ cup||Lightly packed chopped herbs, such as parsley, dill, chives|
- 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.
- 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 7minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.