Pat the sea bass fillets very dry with kitchen paper. Season both sides lightly with fine sea salt and freshly ground black pepper. Lightly dust the skin side (and a little on the flesh side) with the all-purpose flour, shaking off any excess — this helps with browning and crisping.

Heat pan

Place a large nonstick or stainless steel skillet over medium-high heat. Add the extra-virgin olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Pan-fry skin-side down

Add the fillets to the pan skin-side down. Press gently with a spatula for 10–15 seconds to ensure full contact of the skin with the pan, which promotes even crisping. Cook undisturbed for 3.5 to 4.5 minutes, depending on thickness, until the skin is deep golden and crisp and the flesh is opaque about two-thirds of the way up the fillet.

Finish cooking

Flip the fillets carefully and add the unsalted butter and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the top of the fish for 30–60 seconds to finish cooking — total time on the flesh side should be about 45–90 seconds depending on thickness. The internal temperature should reach about 56–60°C (133–140°F) for tender, slightly translucent center. Remove fillets to a warm plate and squeeze a little lemon over each.

Pea Purée

Sweat shallot

While the fish is cooking (or beforehand), melt 1 tbsp unsalted butter in a small saucepan over medium heat. Add the minced shallot and cook gently for 2–3 minutes until soft and translucent but not browned.

Cook peas

Add the frozen or fresh peas and the stock to the pan. Bring to a simmer and cook for 3–4 minutes until peas are tender and bright green.

Blend purée

Transfer the cooked peas, shallot, and any remaining liquid to a blender or use an immersion blender in the pan. Add the chopped mint, lemon juice, salt, and pepper. Blend to a smooth purée. If the mixture is too thick, add up to 1–2 tbsp extra stock or water to reach a spreadable consistency.

Finish texture

Stir in 1 tbsp extra-virgin olive oil to loosen the purée and to give a glossy finish. Adjust seasoning to taste. Keep warm (low heat) or spoon onto plates as a warm bed for the fish.

Tomatoes & Garnish

Quick pickle (optional)

If using the optional thin shallot slices, toss them with 1 tsp red wine vinegar and set aside for at least 5 minutes to mellow and slightly pickle.

Warm tomatoes

In a small skillet over medium heat, warm 1 tbsp extra-virgin olive oil. Add the thinly sliced garlic and cook 20–30 seconds until fragrant (do not brown). Add the halved cherry tomatoes, a pinch (about 1/4 tsp) of fine sea salt, and sauté for 2–3 minutes just until tomatoes are warmed through and begin to soften but still hold their shape.

Combine and finish

Remove tomatoes from heat. Toss in the quick-pickled shallot (if using) and sprinkle the snipped chives. Taste and adjust seasoning.

Plating

Spoon a generous smear of warm pea purée onto each plate to make a bed for the fish. Place one sea bass fillet on top, skin-side up for presentation so the crisp skin is visible. Arrange a spoonful of the warm cherry tomatoes alongside or slightly over the fish. Drizzle a little extra-virgin olive oil or the beurre-nage from the pan (spooned butter/thyme flavored juices) around the dish, sprinkle with a final pinch of flaky sea salt and snipped chives, and finish with a small squeeze of lemon over the fish. Serve immediately.