Sauteed Chilean Sea Bass

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 cup flour, seasoned with (for dredging)
• salt and pepper
• 1 1/2-2 lbs chilean sea bass fillets
• 2 tablespoons butter
• 2 tablespoons olive oil, combination
• 1 cup dry wine
• 1 tablespoon butter, softened
• 2 tablespoons drained capers

Recipe

• 1 preheat oven to 200°f.
• 2 place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
• 3 heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
• 4 increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
• 5 remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
• 6 deglaze the pan with wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
• 7 place fillets on individual serving plates and drizzle sauce around each fillet.