INGREDIENTS
4 striped bass fillets
Salt and pepper
1/2 cup flour, for dusting
1/4 cup melted butter
1/4 cup dry white wine
1 lemon, juiced
1/2 cup heavy cream
2 TBSP. finely chopped fresh parsley
4 TBSP. finely chopped fresh basil
2 TBSP. drained capers
DIRECTIONS
Rinse the fillets and pat dry.
Season with salt and pepper, to taste, then dust with flour.
Melt the butter in a large skillet over medium-high heat.
Fry the fillets in the butter 4 to 5 minutes until nicely browned.
Remove from skillet and keep warm.
Reduce heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom.
Mix in the lemon juice, then stir in the cream.
Simmer 2-3 minutes or until it starts to thicken.
Season with parsley, basil and capers and stir for another minute.
Serve the fillets with sauce spooned over them.
Serves 4.
