Striped Bass in Chardonnay Sauce | Saveur

Ingredients

• 12 sun-dried tomato halves
• ¹⁄₂ cup flour
• Salt and freshly ground black pepper
• 4 (6-oz.) center-cut striped bass filets, trimmed of belly flaps
• 4 Tbsp. extra-virgin olive oil
• 2 cloves garlic, peeled and thinly sliced
• 1 tsp. red pepper flakes
• ¹⁄₂ cup unoaky chardonnay
• 1 cup fish or chicken stock
• 16 niçoise or kalamáta olives
• 5 caperberries, drained and sliced
• 2 Tbsp. butter
• Leaves from 3 sprigs parsley, chopped