Pat the fish fillets dry with paper towels. Check for any remaining bones and remove. Season both sides evenly with sea salt (about 3/4 tsp per side for a medium fillet) and freshly ground black pepper.

Preheat pan

Heat a large heavy skillet (stainless steel or cast iron) over medium-high heat until hot, about 2 minutes. Add 2 tablespoons of olive oil and 1 tablespoon of butter; swirl to melt and coat the pan.

Sear the fish

Place fillets skin-side down (if skin-on) or presentation-side down in the hot pan, leaving space between pieces. Press gently with a spatula for 10 seconds to ensure even contact. Sear without moving for 3–4 minutes until the edges turn opaque and the skin is crisp and golden.

Finish cooking

Flip the fillets carefully. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Spoon the melted butter over the top of the fish (basting) and cook for another 2–3 minutes (depending on thickness) until the fish reaches an internal temperature of 55–60°C (130–140°F) and flakes easily. Transfer the fillets to a warm plate and tent loosely with foil while you make the sauce.

Squeeze half a lemon over the resting fish and keep the remaining lemon for the sauce and serving.

Herb-citrus pan sauce

Sweat aromatics

Reduce heat to medium. If necessary, wipe out any burnt bits leaving fond in the pan and add the minced shallot. Add a drizzle (about 1 tsp) of olive oil if pan is dry. Cook shallot, stirring, for 1–2 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Deglaze

Pour in the dry white wine and use a wooden spoon to scrape up the browned bits (fond) from the pan. Let the wine reduce by about half, about 2–3 minutes.

Add lemon and capers

Add the fresh lemon juice and capers to the pan and simmer for another minute to meld flavors.

Mount with butter and herbs

Lower the heat to low. Remove the pan from direct heat and whisk in the cold cubed butter a few pieces at a time to emulsify the sauce into a silky finish. Stir in chopped parsley and optional dill or basil. Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed.

If the sauce is too thin, simmer gently for 30–60 seconds to concentrate. If too thick, add 1–2 tbs water or a splash of wine.

To serve

Warm the potatoes or roasted vegetables while the sauce finishes. Arrange one fillet on each plate over a bed of potatoes or vegetables.

Spoon the herb-citrus pan sauce generously over the fish. Garnish with lemon wedges and microgreens or extra parsley.

Serve immediately while hot.