Two 5 to 6 ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, ½ to 1 inch thick;

• Salt and ground pepper;
• 3 tablespoons of grapeseed or canola oil;
• 2 tablespoons unsalted butter;
• 2 sprigs of fresh thyme, tarragon, chives;
• 1 tablespoon of chopped flat-leaf parsley; and
• Lemon wedges.

Pat fillets dry with a paper towel and season on both sides with salt and pepper.

Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil and place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skins, press down gently with a spatula for about 20 seconds to prevent curling.

 Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes and carefully flip the fillets and add butter and thyme to pan. Tilt the pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until the fish is a golden brown all over and cooked through, about 45 to 90 seconds more, depending on the thickness of the fish. Serve immediately with chopped parsley and lemon wedges.