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Crispy-Skinned Fish

Ingredients

• 2 oil-packed anchovy fillets (optional)
• 1 small garlic clove, thinly sliced
• 1 cup chopped tender herbs (such as parsley, dill, and/or basil)
• 1 Tbsp. chopped pickles (capers, cornichons, or chile)
• 2 Tbsp. fresh lemon or lime juice or white wine vinegar
• 6 Tbsp. (or more) extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 4 5–6-oz. skin-on black bass, striped bass, snapper, or salmon fillets
• Flaky sea salt

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