Remove branzino fillets from the refrigerator 5 minutes before cooking so they cook evenly throughout. Pat them completely dry with paper towels, paying special attention to the skin side.

Sprinkle both fillets evenly with kosher salt and black pepper on both sides. Season about 2 minutes before cooking.

Place your skillet over medium-high heat and let it warm for about 2 minutes until a drop of water sizzles immediately upon contact.

Once the skillet is hot, add 2 tablespoons of olive oil and swirl to coat the entire bottom. Immediately add the garlic slices and herb sprigs, letting them infuse the oil for just 30 seconds until fragrant.

Carefully lay each branzino fillet skin-side down in the hot oil, laying them away from you to avoid splatters. Let them cook undisturbed for 4 minutes so the skin crisps properly.

After 4 minutes, gently lift one corner of a fillet to check that the skin is golden brown and crispy. If it needs another minute, give it that time.

Using your fish spatula, carefully flip each fillet and cook the flesh side for 2 to 3 minutes until the fish reaches an internal temperature of 145 degrees Fahrenheit. The flesh will look opaque and flake easily when fully cooked.

In the final 30 seconds of cooking, add the tablespoon of butter to the pan and baste the fillets with the foaming butter and herb-infused oil. Squeeze fresh lemon juice over the top right before serving.