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 for 5 to 8 minutes until opaque. Remove from oven, top filet with breadcrumbs and cook in oven at 450 degrees an additional 3 to 5 minutes to brown the breadcrumbs and finish cooking the fish. Serve with lemon wedges.