Lemon and Thyme Seared Black Bass

• 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

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

black bass, kosher salt, freshly cracked black pepper, grapeseed oil, thyme, butter, lemon

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/lemon-and-thyme-seared-black-bass-recipe.html (may not work)