Seared Sea Bass with Fresh Herbs and Lemon

• 1/3 cup mixed fresh herbs such as parsley, dill, and chives
• 2 sea bass fillets with skin (each about 7 ounces)
• 1 teaspoon olive oil
• 1 1/2 tablespoons unsalted butter
• 1/3 cup dry white wine
• 1 tablespoon fresh lemon juice

1. Chop herbs.
2. Using tweezers, remove any bones from sea bass.
3. Pat fillets dry and score just through skin in 4 places.
4. Diagonally cut each fillet in half and season with salt and pepper.
5. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden.
6. Turn fish over and cook 2 minutes more, or until just cooked through.
7. Transfer fish to 2 plates.
8. Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon.
9. Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste.
10. Spoon sauce over fish.

herbs, skin, olive oil, unsalted butter, white wine, lemon juice

Taken from www.epicurious.com/recipes/food/views/seared-sea-bass-with-fresh-herbs-and-lemon-15757 (may not work)