Sea Bass With Lemon Fettuccine

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons bottled capers, drained
• 1/8 teaspoon cayenne pepper
• 2 tablespoons minced fresh parsley leaves
• 8 ounces fettuccine, cooked according to package
• salt & freshly ground black pepper
• 2 (6 ounce) sea bass
• 1 tablespoon vegetable oil

Recipe

• 1 in a large bowl combine olive oil, lemon juice, capers, cayenne and parsley.
• 2 transfer 2 tablespoons of the mixture to a medium bowl.
• 3 toss the cooked fettuccine with the lemon mixture and salt to taste until the mixture is combined well.
• 4 set aside.
• 5 pat the fillets dry and season them with salt and pepper.
• 6 in a non-stick skillet heat the vegetable oil over moderately high heat until hot; sauté the fillets, skin sides up, for 4 minutes.
• 7 turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake.
• 8 divide the fettuccine between 2 plates, top with the fillets and drizzle each fillet with the remaining lemon mixture.