Sea Bass With Lemon Fettuccine

1. 1

   In a large bowl combine olive oil, lemon juice, capers, cayenne and parsley.

2. 2

   Transfer 2 tablespoons of the mixture to a medium bowl.

3. 3

   Toss the cooked fettuccine with the lemon mixture and salt to taste until the mixture is combined well.

4. 4

   Set aside.

5. 5

   Pat the fillets dry and season them with salt and pepper.

6. 6

   In a non-stick skillet heat the vegetable oil over moderately high heat until hot; saute the fillets, skin sides up, for 4 minutes.

7. 7

   Turn the fillets and saute them for 4 minutes more, or until they are crisp and just flake.

8. 8

   Divide the fettuccine between 2 plates, top with the fillets and drizzle each fillet with the remaining lemon mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.