1 1/2 pounds thin fish fillets, cut into 4 portions
Salt and pepper
1cup sesame seeds
1 tablespoon sesame oil
2 tablespoons butter or good-quality vegetable oil, plus more as needed
Chopped fresh parsley, cilantro, or mint for garnish
Lemon or lime wedges for serving
Instructions
Put ovenproof dinner plates or a serving platter in a 200°F oven to warm. Sprinkle the fillets with salt and pepper. Put the sesame seeds in a shallow bowl.
Put a large skillet over medium-high heat for 2 or 3 minutes. Add the sesame oil and butter. When the butter foams, dredge one of the fillets in the sesame seeds, pressing them gently into the fish, then shake off any excess. Add it to the pan and repeat with another fillet. Adjust the heat so the fish sizzles and cook until the fillets are golden on the bottom and release easily, 2 to 3 minutes. Turn and repeat on the other side, cooking just until the fish is opaque but is still juicy inside.
Transfer the fish to the warm plates or platter and put in the oven. Repeat with the other fillets, adding more butter to the pan if necessary. Garnish with the herb and serve with lemon or lime wedges.