INGREDIENTS
1 cup flour
1 TBSP. black pepper
1 TBSP. white pepper
1 TBSP. cayenne pepper
2 TBSP. kosher salt
4 striped bass fillets
6 TBSP. butter, divided
1/4 cup capers
Juice of 1 lemon, plus additional lemon slices for garnish
1/2 cup white wine
1/4 cup chopped parsley for garnish
DIRECTIONS
Combine the flour, peppers, and salt.
Dredge the fish fillets in the flour mixture and shake off any excess.
Melt 2 TBSP. of the butter in a heavy saucepan and heat until the butter is nut brown and foaming. Be careful not to burn.
Place the fish fillets in the pan, skin side down, and saute until cooked on that side, about 3–4 minutes.
Carefully flip the fillets over and saute on the other side for another three minutes or so.
Drain off the excess butter and reduce the heat to a simmer.
Add the capers, caper berries, lemon juice, and wine.
Cook for about 5 minutes, then enrich the sauce with the remaining 4 TBSP. butter.
Remove the fish to a serving platter, pour the sauce over the fish, and garnish with the chopped parsley and lemon slices.
Serves 4.
