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Heat a large nonstick skillet on medium-high heat.
Melt 2 tablespoons butter in the pan until light and foamy.
Add seabass, fat side face down in butter.
Cook about 6 minutes, until fish is golden brown on one side.
Flip, cook skin-side down, until crispy and golden brown. Fish should be golden brown on top and bottom and flake easily when done.
When fish has crisped, remove from pan, and set aside on a plate. Discard butter in the pan.
Add pan back to stove, and return to medium-high heat.
Melt 3 tablespoons butter in the pan and add shallots and garlic. Cook until soft and lightly browned, fragrant, and softened, about 2 minutes, stirring often.
Stir in lemon juice, pepper, salt, herbs, and capers.
Let reduce slightly and thicken, about 1 minute.
Spoon sauce over seabass and top with parsley or microgreens.
Serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 380 kcal | Servings: 2 servings
