Serves 4

Ingredients:

4 (6 ounce) center-cut-striped-bass fillets, skin on
Salt and pepper
2 tablespoons peanut oil
3 tablespoons unsalted butter
2 sprigs fresh thyme
Coarse sea salt

Dry the fillets thoroughly with paper towels (this will help keep the skin crisp), season them with salt and pepper on both sides. Heat the oil in a large sauté pan over medium heat.