Ingredients:

2 7 ounce filets of branzino (skin on)
1 clove garlic, minced.
2 small green onions chopped fine.
4+ Tbsp. butter.
1/4 cup half-and-half.

Directions:

Melt the butter in a cast iron skillet. Add the garlic and onions.

Place the branzino skin side down in the medium hot skillet.

Cook for 4 minutes and turn. Cook for four more minutes.

Remove to a warm plate.

Add the half-and-half to the remaining butter. Allow to incorporate and warm. Remove to a small bowl and serve separately.

Serving: 2.

Notes:

Branzino is also called Mediterranean Sea Bass or French loup de mer.

I admit to preferring beef to fish, but this dish is fantastic. Blue Horizon on Wroxton in Houston was the source.
They have a variety of unfamiliar (to me) choices, and they are very hekpful to those who know only catfish, tilapia, and salmon.
This was a 2 pound whole fish that they fileted. They also added the idea of finishing with the half and half.

It is not inexpensive, but it is well worth it. Highly recommended.