Step 1

Warm a large nonstick skillet over medium-high heat.

Step 2

Add 2 tablespoons of butter and allow it to become foamy.

Step 3

Place the seabass, fat side down, and cook for about 6 minutes until golden brown. Flip it and cook the skin side until crispy and golden.

Step 4

After removing the fish, melt 3 tablespoons of butter in the same pan. Add the minced shallots and garlic, cooking for 2 minutes until fragrant.

Step 5

Stir in the lemon juice, capers, salt, and herbs, letting the sauce thicken slightly.