Chilean sea bass is buttery and flaky and perfect in this dish from Jonathan’s The Rub in Houston. If you can’t find it, black cod is also a good white fish substitute. If you’re using a store-bought rub, look for one with citrus in it like dried grated lemon or orange peel.
Prepare the sea bass by scoring the tops with 1/2-inch deep crosshatches. Spread 90 percent of the butter on top of the fillets. Top with half of the rub. Pour the lemon juice over the top.
In a large cast-iron skillet, melt the remaining butter. Add the fish buttered side up and transfer to the oven. Remove from oven, top filet with breadcrumbs and cook in oven at 350 degrees until crumbs are nicely browned, about 10 minutes. Serve with lemon wedges.