Preheat your oven to 350°F (175°C).

Peel the lemon, reserving the rind, and squeeze the juice into a bowl; stir in 0.25 cup (1.9 oz / 54g) of the extra virgin olive oil, the parsley, sliced garlic, oregano, basil, and mint, then season with salt and pepper and set aside.

Add the remaining extra virgin olive oil to an ovenproof skillet set over medium-high heat; stir in the reserved lemon rind and cook for about 30 seconds to release the citrus oils.

Place the seasoned fish fillets into the hot pan, skin-side down, and cook undisturbed for about 4 minutes or until the skin is beautifully crisp.

Transfer the ovenproof pan to your preheated oven and bake for about 5 minutes, or until the fish is perfectly cooked through and flakes easily.

Remove the pan from the oven and carefully transfer it back to the stovetop over low heat; pour the prepared herb mixture directly over the fish and cook for 1 to 2 minutes until just warmed through, then serve immediately with thick slices of crusty bread to soak up the sauce.

Dry the Fish Skin Thoroughly: Moisture is the enemy of a good sear.

Pat your white fish fillets completely dry with paper towels before seasoning them to ensure the skin gets perfectly crispy in the pan.

Don't Overcook the Sauce: The vibrant magic of this dish relies on the freshness of the parsley, basil, and mint. Only heat the oil and herb mixture until it is just warmed through. Overheating will turn the herbs brown and dull their bright flavor.

While crusty bread is highly recommended for soaking up the aromatic garlic and olive oil dressing, this dish also pairs wonderfully with roasted baby potatoes, a light quinoa salad, or steamed asparagus for a low-carb alternative.