Ingredients

• 4 tablespoons olive oil, divided
• 4 (5–6-ounce) skin-on black bass fillets
• Kosher salt, freshly ground pepper
• 1 bunch scallions, thinly sliced
• 1 serrano chile, thinly sliced
• 2 cups cilantro leaves with tender stems
• 2 tablespoons fresh lime juice
• 1 teaspoon toasted sesame seeds

Instructions

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6–8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
2. Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.