- 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)
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.