Ingredients
Chilean Sea Bass:
250 g Chilean Sea Bass
2 g flour
Carlina Sauce:
20 g tomato sauce
5 g lemon Juice
20 g capers, chopped
30 g extra virgin olive oil
2 g Worcestershire sauce
2 g fresh parsley
15 g butter
Method
For the sea bass: Dust the sea bass in flour. Pan-sear in a frying pan for three minutes with extra virgin olive oil. Remove from the pan and place in a baking tray. Cook in the oven for 12 minutes.
For the sauce: While the sea bass is in the oven, prepare the Carlina sauce in a separate saucepan. Mix the tomato sauce, capers, lemon juice, and Worcestershire sauce together. Boil for 2 minutes. Add butter.
To serve: When the fish is cooked, pour the sauce over it. Serve with rice pilaf and garnish with parsley.
Cipriani is located at 465 Brickell Avenue.