Simple Crispy Pan Fish

INGREDIENTS

4 5-6 oz fish fillets (salmon, halibut, bass, snapper, cod, etc) Skin on in this case makes for an extra delicious treat.
*You can ask to have these de-boned at the fishmongers.
Salt and Pepper
6 tbsp grapeseed, avocado, or canola oil
4 tbsp butter
4 sprigs of a nice fresh herb (thyme, tarragon, chives, basil).
Lemon

STEPS

Pat dry fillets dry with a paper towel. Season both sides of fish with salt and pepper.

Heat a cast-iron skillet (large enough to hold fillets without crowding, or, do in batches) over medium-high heat. When hot, add oil. Place fillets skin side down in the pan, careful not to burn your arms with oil. Press fillets down gently with a spatula for about 15 seconds each to ensure skin stays flush to pan.

Lower heat to medium and let the fish cook for about 3 minutes. Gently flip, and add butter and herbs to the pan. Gently move the pan (using a bit) so butter is evenly dispersed. Baste fish with a spoon to coat with herb butter and cook for about 1 minute more. Top with lemon and serve. Works very nicely with white bean herbed white bean cassoulet, or a simple side of just roasted asparagus.