1 cup flour, seasoned with salt and pepper (for dredging)
1 1/2-2 lbs chilean sea bass fillets
2 Tablespoons butter
2 Tablespoons olive oil, combination
1 cup dry white wine
1 Tablespoon butter, softened
2 Tablespoons drained capers
1. Preheat oven to 200°F.
2. Season the flour with salt and pepper and put it in a shallow bowl. Coat each fillet with flour and shake off excess.
3. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Put 2 Tbsp of butter and the olive oil combination. Add the fillets. Increase the heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes. Brown both sides of each fillet.
5. Remove the fish to a plate and keep them warm in the oven. Repeat with the remaining fillets.
6. Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3. Stir in remaining butter and the drained capers.
7. Place fillets on individual serving plates and drizzle the sauce around each fillet.