Sea Bass with a dressing of Capers, Garlic, Parsly and Pinenuts

Use a paring knife to cut the dark skin off the sea bass fillets. Paint the sea bass on both sides with olive oil and season with salt and fresh white pepper and a little lemon juice. Chop the parsley. Peel the garlic cloves and finely chop. Wash the capers under cold water and dry with some kitchen paper.

Put a little olive oil into a frying pan, and quickly cook the sea bass fillets for a couple of minutes on each side. Transfer the fillets to another dish and keep in a warm oven at 325°F/170°C/Reg3.

Add a little more olive oil to the frying pan if necessary, add the garlic and soften for a few minutes. Pour over the wine, reduce for a couple of minutes, add the pine nuts, parsley and capers. Cook for a couple more minutes and season with some salt if necessary.

Put the fish on to serving plates, pour over the frying pan contents and serve immediately  Zoom  .