DIRECTIONS
Pat the black sea bass fillets dry with a paper towel.
Mix together the flour, salt, and pepper in a shallow dish. Dredge the black sea bass fillets through the mixture. Be sure to shake off any excess coating.
Pre-heat a large pan on medium heat, add in olive oil and melt 2 tablespoons of butter.
Once heated, cook the fillets for 3-4 minutes on each side until golden brown. To start, place the fillets skin side down. Minimize the amount of flipping and moving around as the fillets will become tender.
Remove fish from the pan and plate.
Lemon Garlic Herb Sauce:
Turn the heat down to medium low and add the white wine (1/4 cup) to deglaze. As the wine deglazes the pan, scrape any brown bits off the pan and let the wine come close to evaporating.
Add 1 tablespoon of butter, minced garlic cloves, and all the fresh herbs (oregano, thyme, and parsley). Saute for 30-60 seconds.
Add the vegetable broth and bring the sauce to a simmer.
Turn off the heat and stir in the remaining tablespoon of butter and lemon juice. Once the sauce is at the preferred consistency, plate on top of the black sea bass fillets and serve.