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1
In a large skillet, melt 2 tablespoons of the butter, then cook over moderately high heat until lightly browned, about 1 minute.
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2
Add the capers and cook until the skins burst, about 2 minutes.
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3
Transfer to a paper towellined plate.
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4
Spread the flour in a wide, shallow dish.
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5
Season the sea bass with salt and black pepper and dredge in the flour; tap off the excess.
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6
Melt the remaining 4 tablespoons of butter in the skillet.
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7
Add the sea bass skin side down and cook over moderately high heat until the skin is crisp and golden, about 5 minutes.
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8
Flip the fish and cook until white throughout, about 4 minutes; transfer to plates.
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9
Add the leek, parsley and lemon zest to the skillet and cook, stirring frequently, until the leek is tender, about 2 minutes.
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10
Add the verjus and simmer until reduced by half, about 3 minutes.
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11
Stir in the yuzu juice and fried capers, then spoon the sauce over the fish; keep warm.
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12
In another large skillet, heat the olive oil until shimmering.
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13
Add the garlic and crushed red pepper and cook over moderately high heat until the garlic is softened, about 1 minute.
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14
Add the arugula and cook, stirring frequently, until wilted, 1 to 2 minutes; season with salt and black pepper.
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15
Serve with the fish
