Sea Bass Picata
Prepping the fish:
  1. 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).
  2. 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:
  1. Mix the flour with some salt and pepper.
  2. Pull the filets out of the milk and coat with the flour mixture.
  3. Heat the oil on med-high in a large saute pan and put in the fish.
  4. 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.
  5. Cook the fish halfway and flip.
  6. Add the wine and burn off the alcohol with a match or lighter.
  7. Add the lemon juice around the fish.
  8. Grab a small handful of capers, crush them in your fist lightly and sprinkle in around the fish .
  9. Cook until the sauce thickens (1-2 min).
  10. Pull out the fish, plate the sauce, and put the fish on top.
  11. 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.