4 fillets of bass 150 grams everybody
50 ml
extra
virgin olives oil Pietrantica
30 gr of butter
40 ml of lemon juice
flour
salt , pepper, 3 spoonfuls of drained capers, minced
parsley
Preparation:
Dust the bass fillets with salt and pepper.
Dirty them in the flour.
Heat the oil in a big flame medio-alto frying pan.
Cook the fillets gilding them for about six minutes in
total, having care to turn them after about four.
Lie the fillets down on a plate to the heat.
Empty the oil from the frying pan and to butter it, so
you pour the capers, the parsley and the lemon juice.
After about two minutes add salt and pepper with sauce.
Pour the sauce on Bass fillets and
