Pan-Fried Sea Bass with Butter and Tarragon

Score the sea bass skin and season well on both sides. Heat the olive oil in a frying pan over high heat, then add the fillets skin-side down and press lightly with a spatula.

Cook for 4 minutes until the skin is golden and crisp, then flip and cook for a further 2–3 minutes until cooked through. Remove and rest.

Reduce the heat to medium, add the shallots to the same pan and cook for 2 minutes, then pour in the white wine and let it reduce by half.

Remove from the heat and whisk in the cold butter a few cubes at a time until the sauce is glossy, then stir in the lemon juice and tarragon.

Return the fish to the pan, spoon the sauce over and serve immediately.