For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper
Lemon wedges (for serving)

Preheat oven to 450°.
Whisk oil, mustard, garlic, and thyme in a small bowl.
Using a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.

Place fish, skin side down, in a large ovenproof pan or on a rimmed baking sheet lined with parchment paper; season with salt and pepper.
Top with breadcrumb mixture, pressing to adhere.
Roast until breadcrumbs are golden brown and fish is cooked through, 10–15 minutes.

Serve fish with lemon wedges.