(2) 6.5oz to 7oz Chilean Seabass
1 T. white wine
2 T. Fresh squeezed lemon juice
2 T. unsalted butter
Salt and pepper to taste
Heat oil in a heavy oven safe skillet over medium heat.
Salt and pepper seabass then lightly dust with flour.
Sear each side in oil then place in a 450 degree oven for about 3-4 minutes or until done.
Remove excess oil and add white wine, butter, and lemon juice until combined.
Sprinkle with parsley and serve immediately.