Ingredients
- 4, 4 oz fillets of Chilean Sea Bass
- ½ C flour for dredging
- ¼ C (4 T) butter divided
- 2 T sunflower oil
- Kosher salt and Black pepper to season
- ¾ of a can of artichoke hearts drained and quartered
- 1 C pitted Kalamata olives quartered
- 12 cherry tomatoes, halved
- 3 mini orange peppers sliced thinly
- 1 heaping T capers
- Dash of hot chili flakes
- 1 t olive oil
- 2 T lemon juice
- 2 t white balsamic
- ¾ C dry white wine
- Handful of fresh chopped flat leaf parsley for garnish
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