Sautéed Striped Bass With Lemon-Caper Sauce

• 1 tablespoon olive oil
• 4 (6-ounce) striped bass fillets
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons drained capers, chopped
• 1/2 cup clam juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh parsley

1. Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; saute 4 minutes or until lightly browned. Turn fillets over; saute 4 minutes or until desired degree of doneness. Remove from pan; keep warm.
2. Add capers to pan; cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.
3. Wine note: Bursting with fruit and minerality, the classic Domaine A et P de Villaine "Bouzeron" 2007 ($23), from a small French town in the Cote Chalonnaise, is an ideal companion to this refreshingly simple wild striped bass. --Alexander Spacher
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olive oil, bass fillets, salt, freshly ground black pepper, capers, clam juice, lemon juice, unsalted butter, parsley

Taken from www.myrecipes.com/recipe/sauted-striped-bass-with-lemon-caper-sauce (may not work)