Prep Time: 15 minutes     INGREDIENTS: 1 FRESH WHOLE SEA BASS, CLEANED 1 CUP FLOUR 1 ½ OUNCES OLIVE OIL SALT AND PEPPER (TO SEASON FLOUR) SAUCE TO DRIZZLE : 2 SLIVERS GARLIC 2 TBS. EXTRA VIRGIN OLIVE OIL 1 TBS. FLOUR 1 ½ CUPS WHITE WINE (PINOT GRIGIO) 2 TBS. FRESH TOMATO SLIVERS JUICE OF ONE WHOLE LEMON SALT TO TASTE PEPPER SEED TO TASTE

DIRECTIONS:
PRE-HEAT OVEN TO 350 DEGREES F. LIGHTLY AND DREDGE WHOLE SEA BASS IN SEASONED FLOUR. HEAT 1 ½ OZ. OF EXTRA VIRGIN OLIVE OIL IN A MEDIUM PAN. SAUTÉ BRANZINO UNTIL GOLDEN BROWN ON EACH SIDE (ABOUT 1 TO 2 MINUTES PER SIDE) FINISH IN OVEN FOR 4 MINUTES. DE-BONE…..

SAUCE:
HEAT OLIVE OIL….LIGHTLY ROAST GARLIC AND ADD ALL INGREDIENTS
SIMMER FOR 2-3 MINUTES

IF COOKED PROPERLY WILL FALL RIGHT OFF THE BONE…

CUT HEAD
TAIL
TOP | BOTTOM….
CUT INTO TWO FILETS …REMOVE SPINEBONE