Mediterranean Sea Bass (Branzino)
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6 servings


    • 6 sea bass filets (about 8 ounces each)
    • 1/2 cup white wine
    • 1/2 cup extra-virgin olive oil
    • 1 cup all-purpose flour
    • 2 tablespoons fresh parsley, chopped
    • 2 tablespoons butter
    • 1 jar capers (in salt)


Baking Directions:

1. To cook filets: Heat olive oil and butter in a large sauté pan over medium heat. 2. In a separate dish, combine flour, salt and pepper. Flour the filets and place in the sauté pan. Cook until golden brown on each side. Remove to a serving platter. 3. Using the leftover oil and butter in the sauté pan, add the parsley, capers, white wine, and cook over a low flame for 3 minutes. 4. Spoon the sauce over the filets and serve immediately.

Recipe tags

Easy Italian

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