Sea Bass, Seared w fresh Herbs & Lemon Serves 2

Use tweezers to remove any bones from fish. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with s&p. In heavy skillet, heat oil and 1T butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 min, or until skin is golden. Add herbs, wine and lemon juice. Turn fish over and cook 2 min more, or until just cooked through.

Herbs 0.33c mixed fresh, chopped
Fish, Sea Bass 2 fillets w skin (each about 7 oz)
Olive Oil 1tsp
Butter 1.5T unsalted
Wine, White 0.33c dry
Lemon Juice, Fresh 1t