Sautéed Black Sea Bass With Capers and Herb Butter Sauce
Ingredients
- 4 skin-on black sea bass fillets (about 1 ¼ pounds total)
- Kosher salt and freshly ground pepper
- Instant flour, such as Wondra, for sprinkling
- 1 tablespoon extra-virgin olive oil
- ⅓ cup dry vermouth
- 1 tablespoon capers, drained and rinsed
- 3 tablespoons unsalted butter
- ¼ cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives
Instructions
Sautéed Black Sea Bass With Capers and Herb-Butter Sauce serves 4 original recipe by Martha Stewart.
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