Remove pompano fillets from the refrigerator and let them stand at room temperature for 10 minutes.

Pat both sides of each fillet completely dry with paper towels, especially the skin side.

Season both sides of the fillets generously with sea salt and freshly ground black pepper 5 minutes before cooking.

Heat a large stainless steel or cast iron skillet over medium-high heat for about 2 minutes, until a drop of water sizzles on contact.

Add 2 tablespoons of olive oil to the hot skillet and heat for about 30 seconds, until the oil shimmers.

Place each fillet skin-side down in the skillet and cook without moving for 4 to 5 minutes, until the skin is golden and crispy.

Gently flip each fillet and cook the second side for 3 to 4 minutes, until the flesh is opaque and flakes easily.

Reduce heat to low and add 1 tablespoon of butter and the minced garlic, stirring for about 30 seconds until fragrant. Add lemon zest and juice, then the remaining 2 tablespoons of butter, swirling until the sauce is emulsified.

Stir fresh parsley and dill into the sauce, add a pinch of red pepper flakes if desired, and spoon the warm lemon butter sauce over each fillet. Serve immediately while hot.