Roasted Sea Bass With Caper Sauce - cooking recipe

Ingredients

1 1/3 lbs sea bass fillets, with skin
salt
fresh ground white pepper
1/3 cup all-purpose flour
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh parsley
2 tablespoons drained capers
4 anchovy fillets
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil

Preparation

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 saute 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.