Yield: 4 servings
Time: 30 minutes
About 1½ pounds halibut fillets (or other firm white-fleshed fish), cut into 4 pieces
Salt and black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
12 to 15 fresh sage leaves
2 tablespoons freshly squeezed lemon juice
¼ cup coarse homemade bread crumbs, toasted
2 tablespoons finely chopped parsley
Lemon wedges, for serving
Season fish on both sides with plenty of salt and pepper.
Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat.
When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily).
Transfer cooked fish to a warm platter or serving plates.
Make the sauce: Place skillet back on the stove over medium-high heat.
Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley.
Serve immediately, with lemon wedges.