Vermentino-Braised Sea Bass

1. 1

   Using a sharp knife, lightly score the skin of the sea bass fillets in a cross-hatch pattern.

2. 2

   Season both sides of the sea bass fillets with salt and pepper, then dust very lightly with flour.

3. 3

   In a large skillet, heat 2 tablespoons of the olive oil until almost smoking.

4. 4

   Add the sea bass fillets, skin side down, and cook over moderately high heat until browned and crisp, about 3 minutes.

5. 5

   Carefully turn the sea bass fillets with a spatula.

6. 6

   Pour the white wine into the skillet and add the bay leaves.

7. 7

   Cook the fillets over moderate heat until just cooked through, about 2 minutes longer.

8. 8

   Transfer the fillets to a warmed platter and cover loosely with aluminum foil.

9. 9

   Add the fish stock or clam juice to the skillet and simmer over moderately high heat until the sauce is slightly reduced, about 2 minutes.

10. 10

    Season with salt and stir in the remaining tablespoon of olive oil.

11. 11

    Spoon the sauce over the fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.