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.

Add fillets, skin side down, to the pan. Reduce the heat and cook the fillets until the skin becomes crisp, about 3 minutes. Turn the fillets and gently brown the other side, about 2 more minutes. Add the butter and thyme, continue cooking, turning the fillets once or twice so they brown evenly, and basting with the butter. Cook until the fish is opaque, about 4 minutes. Serve warm with the butter sauce drizzled on top. Season to taste with additional coarse salt.