- Four 6-ounce sea bass fillets, with skin
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 3 tablespoons extra-virgin olive oil
- 1 cup dry white wine, such as Vermentino
- 2 bay leaves
- 1/4 cup fish stock or bottled clam juice
How to make this recipe
- Using a sharp knife, lightly score the skin of the sea bass fillets in a cross-hatch pattern. Season both sides of the sea bass fillets with salt and pepper, then dust very lightly with flour.
- In a large skillet, heat 2 tablespoons of the olive oil until almost smoking. Add the sea bass fillets, skin side down, and cook over moderately high heat until browned and crisp, about 3 minutes. Carefully turn the sea bass fillets with a spatula. Pour the white wine into the skillet and add the bay leaves. Cook the fillets over moderate heat until just cooked through, about 2 minutes longer. Transfer the fillets to a warmed platter and cover loosely with aluminum foil.
- Add the fish stock or clam juice to the skillet and simmer over moderately high heat until the sauce is slightly reduced, about 2 minutes. Season with salt and stir in the remaining tablespoon of olive oil. Spoon the sauce over the fish and serve.