INGREDIENTS
1 cup flour
Salt and pepper
1 1/2 to 2 lbs. sea bass fillets
3 TBSP. butter
2 TBSP. olive oil
1 cup dry white wine
1 TBSP. butter, softened
2 TBSP. capers, drained
DIRECTIONS
Preheat oven 200 degrees.
Place flour for dredging in a shallow bowl, season with salt and pepper.
Coat each fillet with seasoned flour and shake off excess.
Heat a large nonstick skillet for 3 minutes.
Add butter and oil.
Add the fillets, without crowding. Increase heat to high and saute until the bottom of the fillets are nicely browned.
Turn and brown other side.
Remove fish to a plate and keep warm.
Repeat with remaining fillets.
Deglaze pan with white wine.
Cook, stirring over high heat until reduced by one-third.
Stir in capers.
Plate fish and drizzle sauce around each fillet.
Serves 4.
