I cooked up some sea bass last night and it turned out very tasty.
I coated the fillets in a mixture of plain and rye flour flavoured with sea salt, pepper and dill. I whacked the fillets onto a hot pan with plenty of butter. About four minutes on either side, and half way through cooking the second side, I squeezed in some lemon juice and a generous glug of white wine. Once the fillets were cooked, I added some capers to the buttery pan and hey presto! I got myself a sauce.
Served with mash flavoured with herb cream cheese, carrots and parsnip. All washed down with a nice Italian Pinot Grigio.
Enjoy!
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