Ingredients
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1 1/3 lbs sea bass fillets, with skin
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salt
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fresh ground white pepper
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1/3 cup all-purpose flour
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1/4 cup extra virgin olive oil
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3 tablespoons chopped fresh parsley
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2 tablespoons drained capers
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4 anchovy fillets
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1 teaspoon Dijon mustard
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1 tablespoon fresh lemon juice
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1 tablespoon extra virgin olive oil
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1 garlic clove, chopped
Instructions
- Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
- Season the fillets generously with salt and pepper and lightly dredge in the flour.
- Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.
- While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.
- Season with pepper and check for salt.
- To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.