Crispy-Skinned Fish with Herb Sauce

Using the side of a chef’s knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 tbsp Monini Amabile EVOO. Season green sauce with kosher salt and pepper.
Swirl remaining 1 tbsp. Monini Amabile EVOO in a large nonstick skillet to coat.
Season fish generously on both sides with salt and lay, skin side down, in a cold skillet.
Place the skillet over medium heat and let it gradually heat up until the fat starts to cook out of fish. Continue to cook until skin is super-crisp and flesh is mostly opaque.
Less fatty fish won’t release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn’t getting crisp enough.
Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.