Four 6-ounce skinless sea bass or other firm white fish fillets
3 tablespoons extra-virgin olive oil
Lime wedges, for serving
How to Make It
In a wide, shallow bowl, combine the all-purpose flour with the pepper, salt, garlic powder, paprika, oregano and cayenne. Dredge each fish fillet in the spice mixture, tapping off any excess.
In a large skillet, heat the olive oil. Add the fillets to the skillet and cook over moderately high heat for 2 minutes per side, until crisp and cooked through. Transfer the fish to plates, garnish with lime wedges and serve.
Rice and vegetables.
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