Heat a cast iron frying pan at high temperature for at least 10 min until it starts to smoke and white ash forms on the bottom of the pan. If no ash appears after 20 min, the kitchen stove is probably not generating enough temperature. In this case, add a few drops of water to the frying pan: If the water drops dance back and forth, the temperature is still sufficient to fry the fish fillets, but then the cooking time increases by 30 sec on each side.
Stir all the ingredients for the herb mixture and set aside. Set aside the ingredients for the butter sauce in a baking dish.
Turn the fish fillets in melted butter to the other side, then sprinkle both sides with the herb mixture and press the seasonings until smooth. The butter will solidify on the cold fish, so it may flake off easily. If this is the case, you can ladle a little melted butter onto the exposed areas when the fish is already frying in the pan. But be careful: the butter ignites easily.
If it does, put the lid on the frying pan on the spot to smother the flames, and then proceed with the preparation.
When the frying pan is hot, quickly add two fish fillets and roast for no more than 2 min, until the underside is black. (The fish will not be black throughout, but only some of the spices, protruding parts and fins will char). Put the fish on the other be
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