INGREDIENTS
3 TBSP butter divided
1 TBSP extra-virgin olive oil
4 sea bass fillets
1/4 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. black pepper
3 cloves garlic, minced
1/4 cup dry white wine
1/2 cup chicken broth
2 TBSP lemon juice
1 TBSP fresh oregano, roughly chopped
1 TBSP fresh thyme, roughly chopped
1 TBSP fresh parsley, roughly chopped
Lemon wedges for serving
DIRECTIONS
Pat the fish dry with a paper towel.
In a shallow dish, mix together the flour, salt and black pepper.
Dredge each piece of fish in the flour mixture, coating the entire surface. Shake off any excess.
In a large nonstick skillet, melt 1 TBSP of the butter over medium-high heat and add the olive oil.
Cook the fish in the skillet for 3-4 minutes on each side, until golden brown and fully cooked.
Remove fish from the skillet to a plate.
Add the white wine to the skillet to deglaze, stirring up any browned bits.
Continue heating until almost all the wine has evaporated.
Add 1 TBSP of butter to the skillet.
Once it's melted, add the minced garlic and fresh herbs to the skillet and sauté until fragrant, about 30 seconds.
Add the chicken broth and bring to a simmer.
Turn off heat and stir in remaining 1 TBSP butter and lemon juice.
Taste and adjust seasoning if necessary.
Serve sauce on top of fish.
