Black Bass With Preserved Lemon–Pistachio Sauce – Cook with Bon Appétit

Ingredients

• 4 4–6-oz. skin-on black bass, red snapper, or other flaky white fish fillets, patted dry
• Kosher salt, freshly ground pepper
• 1 Tbsp. vegetable oil
• 3 Tbsp. New York Shuk Preserved Lemon Paste
• 4 Tbsp. unsalted butter, cut into pieces
• 2 Tbsp. coarsely chopped raw pistachios
• 4 garlic cloves, finely chopped
• 2 Tbsp. fresh lemon juice
• Kosher salt
• Parsley leaves with tender stems (for serving)