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Pan-Roasted Striped Bass

2 tablespoons peanut oil
4 center-cut-striped-bass fillets (1-inch thick, 6 ounces each), with skin on
3 tablespoons unsalted butter
2 sprigs fresh thyme
Coarse sea salt

1. Dry the fillets thoroughly with paper towels (this will help keep the skin crisp), season them with kosher salt and pepper on both sides.
2. Heat the oil in a large skillet over medium heat.
3. Add fillets, skin side down, to the skillet. Reduce the heat (the oil should sizzle, not sputter) and cook the fillets until the skin becomes crisp, about 3 minutes. Turn the fillets and gently brown the other side, about 3 more minutes.
4. Add the butter and thyme, continue cooking, turning the fillets once or twice so they brown evenly, and basting with the lightly browned butter. Cook until the fish is opaque, about 4 minutes.
5. Serve at once, drizzled with the browned butter and sprinkled with coarse sea salt.

Makes 4 servings.

Recipe and photograph provided courtesy of Men's Health Magazine.