6 fresh or frozen sea bass fillets, cut 1 inch thick (about 2 lbs.)
Kosher salt and ground black pepper
1/4 cup dry white wine
1 cup soft bread crumbs
1 Tbsp. finely shredded lemon peel
1 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh chives
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 Tbsp. butter, melted

1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Season both sides of fish with salt and pepper. Arrange fish in a single layer in a 15x10x1-inch baking pan. Pour wine into bottom of the pan; set aside.

2. Combine bread crumbs, lemon peel, parsley, chives, salt, and pepper in a medium bowl. Stir in butter until combined. Spoon mixture atop fish in pan.