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Seared Black Bass With Scallion-Chile Relish

['4 tablespoons olive oil, divided', '4 (5–6-ounce) skin-on black bass fillets', 'Kosher salt, freshly ground pepper', '1 bunch scallions, thinly sliced', '1 serrano chile, thinly sliced', '2 cups cilantro leaves with tender stems', '2 tablespoons fresh lime juice', '1 teaspoon toasted sesame seeds']

Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6–8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.

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