Golden Crusted Chilean Sea Bass

by Chef Felice Vacca

1, 10 oz. sea bass filet
3/4 cup Inari organic olive oil
1/4 cup freshly squeezed lemon juice
1/2 tsp fresh chopped parsley
1/2 tsp fresh chopped garlic
1 tsp capers
salt and freshly ground organic pepper to taste

Preheat a pan using medium heat.

Rinse fish well under cold running water and pat dry using a paper towel.

Season with black pepper, salt and oil and place directly in the preheated pan.

Cook about six minutes for nice golden crust.

Place fish on a platter.