INGREDIENTS
4 sea bass fillets, skin left on
Salt
Ground pepper
3 TBSP milk
2 TBSP flour
2 TBSP olive oil
2 sweet red bell peppers, cored, seeded and cut into 1 1/4-inch cubes
2 TBSP finely chopped shallots
2 TBSP butter
2 TBSP lemon juice
4 TBSP basil, coarsely chopped
DIRECTIONS
Sprinkle fillets with salt and pepper.
Pour milk into a shallow bowl.
Place flour in a flat dish.
Dip each fillet in milk and then dredge well in the flour.
Heat oil in a nonstick skillet large enough to hold fillets in one layer.
Add fillets skin-side down over medium-to-high heat and cook about 3 minutes or until golden brown on one side. It is very important to cook the fillets fast.
Turn fish and cook until golden brown, about 2 to 3 minutes.
Transfer fish to a warm serving dish.
Add red pepper to skillet and salt and pepper to taste.
Cook and stir over medium heat for about 1 minute.
Add shallots and cook briefly, but do not brown.
Add butter and cook, stirring.
Add lemon juice and stir.
Pour mixture over fish.
Sprinkle with basil and serve immediately.
Serves 4.
