INGREDIENTS
4 skin-on black sea bass fillets (about 1 ¼ pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives
DIRECTIONS
Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed, until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7 minutes, depending on thickness.
Flip and continue cooking until just cooked through, 1 to 2 minutes more.
Transfer to plates, skin-sides up.
Deglaze pan. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes.
Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes.
Remove from heat; stir in herbs.
Return fish to pan and spoon sauce over:
Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
