Fried sea bass with tomatoes and capers

Ingredients:

• 4 sea bass fillets with skin, boneless
• 0.5 tsp coarse salt
• 2 tablespoons extra-virgin olive oil
• 1 cup cherry tomatoes, quartered
• 2 tbsp capers, washed
• 0.5 cup pitted Nicoise olives, halved
• 3 tbsp. dry white wine
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Preparation:

1. Heat a large skillet over medium heat. Place the sea bass fillets on paper towels and pat dry. Using a sharp knife, make three shallow diagonal slashes on each fillet. Sprinkle with salt on all sides.
2. Add olive oil to a hot frying pan; then place the fillets skin-side down, making sure to stand away from the pan. Gently press down on each fillet to ensure the skin is in full contact with the pan. Cook the fish without moving for 3 minutes. Carefully flip the fillets with a spatula and cook for another 30 seconds. Transfer the fish to a platter, skin-side up, and keep warm.
3. Add the tomatoes, capers, and olives to the hot skillet. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine has reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the fish and serve.