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1
Preheat oven to 350 degrees F.
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2
Season sea bass fillets with salt and pepper.
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3
In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown.
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4
Turn fish over and cook another 4 minutes or until cooked through.
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5
Meanwhile, prepare the croutons.
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6
Melt 2 tablespoons of butter.
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7
Toss with bread cubes and transfer to a baking sheet.
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8
Bake in oven for 4 minutes or until crisp and golden in color.
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9
Transfer to a small bowl and set aside.
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10
In another saute pan, heat 2 tablespoons of butter.
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11
Over high heat, saute the baby vegetables until glazed.
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12
Divide into 2 and mound in center of plate.
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13
Keep warm.
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14
Add the remaining 2 ounces of butter to the fillets and baste them with the butter.
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15
Place a fillet and the red peppers on top of the vegetables.
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16
Sprinkle half of the croutons on top and around each fillet.
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17
To butter, add shallots and continue to cook until butter turns brown.
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18
Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries.
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19
When heated, pour half over and around each fillet.
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20
Serve immediately.
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21
Note: if sea bass is not available, any firm white fish can be substituted.
