4 sea bass fillets
1/4 tsp. salt, plus more for seasoning fish
1/2 tsp. pepper, plus more for seasoning fish
2 cups flour
3 TBSP. extra-virgin olive oil, plus 3 TBSP.
3 cloves garlic, chopped
1 (14 oz.) can crushed tomatoes
1/2 cup water
1 TBSP. parsley, chopped
1 TBSP. fresh basil leaves, chopped
Season both sides of the fish with salt and pepper.
Put the flour in a shallow bowl, dredge the fish, tap off excess flour.
In a medium nonstick fry pan, heat 3 TBSP. olive oil over medium heat.
Cook the fish until golden brown, 3 minutes each side.
Transfer to plate.
Wipe out pan with a paper towel and heat the remaining olive oil over medium heat.
Add the garlic, tomatoes, water, parsley, 1/4 tsp. salt and 1/2 tsp. pepper; reduce heat to simmer and cook for 10 minutes.
Add the basil and the fish and heat for 2 minutes.