A unique appetizer for a good weekday dinner.

4 (6 ounce) sea bass fillets, skinned
3 tablespoons extra-virgin olive oil
½ tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons each chopped fresh rosemary, parsley, thyme, and basil or 4 tablespoons each parsley and basil
6 tablespoons Orange-Rosemary margarine (recipe follows) cut into 4 pats

Position a rack in the center of the oven and preheat to 400°F. Brush the fish on both sides with the oil. Season with the salt and pepper. Spread the herbs on a plate. Dip the flesh side of each fillet in the herbs to coat.

Heat a large, ovenproof nonstick skillet over medium-high heat. Add the fish, herbed sides down, and cook until lightly browned, about 6 minutes. Turn the fish. Place in the oven and bake just until the fish looks opaque when flaked in the center with the tip of a sharp knife, about 2 minutes. Just as the fish comes out of the oven, place a pat of the butter on each fillet.

Using the slotted spatula, transfer each fillet to a dinner plate, Serve immediately.

Orange-Rosemary Margarine 
1 cup (2 sticks) unsalted margarine, softened
Zest of 2 oranges
¼ cup fresh orange juice
1½ teaspoons finely chopped fresh rosemary
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper

Using an electric mixer on medium speed, beat the margarine in a medium bowl until it is light and fluffy, about 2 minutes. Add the orange zest and juice, rosemary, salt, and pepper and mix well.

Place an 18-inch square of plastic wrap on your work surface. Scrape the margarine out onto the wrap, about 2 inches from the bottom edge, shaping the butter into a rough strip about 12 inches long and 2 inches wide. Fold the bottom edge of the plastic wrap over to cook the margarine/butter. Roll up the plastic wrap to shape the margarine into a cylinder. Pick up the cylinder by the two ends of the plastic wrap. Twist the ends of the wrap in opposite directions, and it will tighten to shape the margarine into a compact log. Refrigerate the margarine/butter until it is firm, at least 2 hours. (The margarine can be refrigerated for up to 1 week. To freeze the margarine, wrap the log, still in the plastic wrap, in aluminum foil and freeze for up to 3 months.)

Herbed Sea Bass with Orange-Rosemary Margarine

A unique appetizer for a good weekday dinner.

4 (6 ounce) sea bass fillets, skinned
3 tablespoons extra-virgin olive oil
½ tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons each chopped fresh rosemary, parsley, thyme, and basil or 4 tablespoons each parsley and basil
6 tablespoons Orange-Rosemary margarine (recipe follows) cut into 4 pats

Position a rack in the center of the oven and preheat to 400°F. Brush the fish on both sides with the oil. Season with the salt and pepper. Spread the herbs on a plate. Dip the flesh side of each fillet in the herbs to coat.

Heat a large, ovenproof nonstick skillet over medium-high heat. Add the fish, herbed sides down, and cook until lightly browned, about 6 minutes. Turn the fish. Place in the oven and bake just until the fish looks opaque when flaked in the center with the tip of a sharp knife, about 2 minutes. Just as the fish comes out of the oven, place a pat of the butter on each fillet.

Using the slotted spatula, transfer each fillet to a dinner plate, Serve immediately.

Orange-Rosemary Margarine 
1 cup (2 sticks) unsalted margarine, softened
Zest of 2 oranges
¼ cup fresh orange juice
1½ teaspoons finely chopped fresh rosemary
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper

Using an electric mixer on medium speed, beat the margarine in a medium bowl until it is light and fluffy, about 2 minutes. Add the orange zest and juice, rosemary, salt, and pepper and mix well.

Place an 18-inch square of plastic wrap on your work surface. Scrape the margarine out onto the wrap, about 2 inches from the bottom edge, shaping the butter into a rough strip about 12 inches long and 2 inches wide. Fold the bottom edge of the plastic wrap over to cook the margarine/butter. Roll up the plastic wrap to shape the margarine into a cylinder. Pick up the cylinder by the two ends of the plastic wrap. Twist the ends of the wrap in opposite directions, and it will tighten to shape the margarine into a compact log. Refrigerate the margarine/butter until it is firm, at least 2 hours. (The margarine can be refrigerated for up to 1 week. To freeze the margarine, wrap the log, still in the plastic wrap, in aluminum foil and freeze for up to 3 months.)