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Ingredients
- 1 lb FFF sea bass from the tail end we want it thin
- Flour
- Milk
- 1/3 cup white wine a cheap Sauvignon Blanc is good here
- Juice from 1 lemon
- Capers
- Fresh tarragon
- Olive oil (butter for those who care not)
- Salt & pepper
Ingredients
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Rate this recipe!
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Instructions
Prepping the fish:
- Slice the tail-end filet down the center and trim off the dark meat in the middle (you can freeze and save for fish stock).
- Place each filet inside folded wax paper and GENTLY tap with a mallet. GENTLY. They should be roughly the size of a red snapper filet at this point. Soak in milk in the fridge for 30 min.
Cooking the fish:
- Mix the flour with some salt and pepper.
- Pull the filets out of the milk and coat with the flour mixture.
- Heat the oil on med-high in a large saute pan and put in the fish.
- While they are cooking add some more flour to the oil and mix in with a small whisk. This is to thicken the sauce, just a few pinches here.
- Cook the fish halfway and flip.
- Add the wine and burn off the alcohol with a match or lighter.
- Add the lemon juice around the fish.
- Grab a small handful of capers, crush them in your fist lightly and sprinkle in around the fish .
- Cook until the sauce thickens (1-2 min).
- Pull out the fish, plate the sauce, and put the fish on top.
- Garnish with chopped tarragon and lemon wedges.
Recipe Notes
I like to serve with green-bean almondine. The Blue Lake green beans at the Sunday Farmer's Market are just about the best I've ever had.
