Preheat a nonstick skillet to medium-high.
Pat the sablefish dry and season with salt and pepper.
Add olive oil to the pan and wait for it to shimmer and lightly smoke.
Sear the fish—skin-side down—for 2-3 minutes.
Add 1 tablespoon of butter and spoon the butter over the fish for about 1 minute.
Add the white wine to the butter and continue to spoon.
Flip the sablefish over and continue to simmer until liquid is reduced by half.
Remove the fish from the pan to rest when it has a little firmness and the meat begins to separate.
Add remaining butter, the lemon juice, and herbs, and whisk to combine for a creamy wine sauce.
Plate the sablefish, cover with the wine sauce, and serve. Enjoy!