Preparation

Scatter herbs evenly on a serving platter. On another plate, season branzino all over with salt and pepper.

Heat a 30cm HexClad Hybrid Pan over medium-high. Add 15ml of the oil and branzino, skin side down. Using a fish spatula, gently press the fish to ensure the skin makes contact with the pan. Cook, until skin is golden and crisp, about 5 minutes. 

Carefully flip branzino and add remaining tablespoon of oil to pan. Add lemon slices, cut side down to exposed part of pan. Continue to cook, basting the head of the fish with oil in the pan until the head is golden and the flesh of branzino is just cooked through and opaque, 2 to 3 minutes more and lemon is caramelized, about 2 minutes. Transfer branzino and lemon to platter placing fish over herbs. Squeeze lemon over fish, sprinkle with flaky sea salt, and serve.