Use paper towels to gently blot the fillets. Removing excess moisture helps the fish sear better and avoids a soggy texture.

Sprinkle both sides of each fillet with salt, pepper, and your dried herbs (thyme or dill). Add a pinch of red pepper flakes if you like a little heat.

Heat a large non-stick or cast iron skillet over medium heat. Add the olive oil and butter, letting the butter melt completely and begin to foam.

Carefully lay the fillets in the pan, skin-side down if applicable. Cook undisturbed for 3–4 minutes until the bottom is golden and crispy.

Turn the fillets gently with a spatula and cook for another 2–3 minutes, or until the fish flakes easily with a fork. Spoon a bit of the lemon juice over the top during the last minute for added brightness.

Remove from heat and sprinkle with lemon zest, chopped parsley, or a few capers if you're using them. Serve immediately for the best texture.

No problem! Here’s a quick oven method:

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment and arrange seasoned fillets.

Drizzle with melted butter and lemon juice.

Bake for 12–15 minutes, or until the fish is opaque and flakes easily.