Last Friday, my husband went fishing, and I mean serious fishing. He and a few of his colleagues, chartered a boat and went fishing into the Atlantic Ocean. It was quite a successful trip! He came home with some Sea Bass fillets, porgy fillets and bluefish. His first request was Sea Bass cooked lemons and capers—as suggested by one of his friends. This is how I cooked the fish and I have to say, fish tastes so much better when it is caught fresh!
4 sea bass fillets
sea salt, to taste
1/2 cup all-purpose flour
1 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons butter, softened
Generously salt the fish fillets. And coat them with flour. Shake off excess and set aside.
In a large skillet, heat olive oil over medium heat until rippling. Gently add the fillets, Cook for about 3 minutes on medium heat. Turn the fillets over and cook for another 2-3 minutes. After the fish is cooked through, using a spatula, carefully remove fillets to the plate. Turn the pan down to medium-low.
Add capers and lemon juice to the same pan with oil. Cook on medium-low heat for about 1 minute. Remove from heat. Add 2 tablespoons of butter, off heat, to the caper sauce, stirring, until butter melts and forms a creamy mixture.
Add fish back to the pan, spoon sauce over the fish and serve.