INGREDIENTS
6 sea bass fillets
Salt to taste, plus 1 tsp.
Pepper, to taste, plus 1/2 tsp.
8 TBSP. olive oil
20 cloves garlic, thinly sliced
1 dried chili pepper of choice, seeded and chopped
2/3 cup fish stock or bottled clam juice
Juice of 3 limes
1/2 cup fresh parsley, chopped
DIRECTIONS
Preheat oven to 350 degrees.
Sprinkle fillets with salt and pepper.
Place a large cast-iron or other heave bottomed frying pan over medium-high heat.
When hot, add 3 TBSP. of olive oil.
Add the fish; sear, turning once, until lightly golden on both sides, 1-2 minutes.
Place the fillets in a shallow baking dish and place in oven to finish cooking, 3-5 minutes.
Add the remaining 5 TBSP. of oil to the same pan over medium heat.
Add the garlic, 1 tsp. salt and 1/2 tsp. pepper; saute 2 minutes.
Add the chili pepper; saute for 1-2 minutes longer.
Add fish stock or clam juice and any juices that collected in fry pan holding the fillets and raise heat to medium-high.
Boil until reduced by half.
Add lime juice and parsley; bring to a boil.
Remove from heat.
To serve, place fish on a serving platter and pour sauce over fillets.
Serves 6.
