4 qts Skin-on Fillets Branzino 7 oz (from Peskados)
1 tbsp Chopped parsley leaves
2 tbsp Garlic
½ stick Butter melted
¼ tsp Kosher salt
⅛ tsp Black pepper
Sprinkle the fish on the fleshy side with the garlic, parsley, salt and pepper, and set aside.
Place a large skillet over medium-high heat, add the butter, and then place the fish skin-side down.
Cook for 4 minutes then carefully flip and cook for another 3 minutes.
Place the fish on a paper-towel-lined plate to remove any excess fat, then serve.