Pan-Roasted Black Drum

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Rinse the fish and pat it dry.
3. 3
   Leave the fillet whole and score it lengthwise on the skin side with a shallow 3- to 4-inch-long slit to minimize curling.
4. 4
   Season it generously on both sides with salt and pepper.
5. 5
   Heat a large cast-iron skillet over medium-high heat and add the oil, coating the pan.
6. 6
   Lay the fish in the pan, skin side down, and cook it for about 3 minutes or until it is golden brown and releases easily with a spatula.
7. 7
   Flip the fish, and tuck 2 of the bay leaves underneath and place the other one on top.
8. 8
   Dot the top of the fillet with the butter, and after it melts, tilt the pan and use a spoon to baste the fish a few times with the fat and juices.
9. 9
   Transfer the pan to the oven and roast for about 4 minutes, until the fish is just done and the tip of a sharp knife left in the middle of the thickest part for a few seconds comes out warm to the touch.
10. 10
    Transfer the fish to a warm platter, removing and discarding the bay leaves.