Sauteed Black Sea Bass With Sweet Red Pepper

• 4 6-ounce sea bass fillets with skin on
• Salt and freshly ground pepper to taste
• 3 tablespoons milk
• 2 tablespoons flour
• 2 tablespoons olive oil
• 2 sweet red bell peppers, about 1 pound, cored, seeded and cut into 1 1/4-inch cubes
• 2 tablespoons finely chopped shallots
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 4 tablespoons coarsely chopped fresh basil or parsley

1. Sprinkle fillets with salt and pepper.
2. Pour milk into a shallow bowl and put flour in a flat dish.
3. Dip each fillet in milk and then dredge in the flour, making sure the flour adheres.
4. Heat oil in a nonstick skillet large enough to hold fillets in one layer.
5. Add fillets skin-side down over medium to high heat and cook about 3 minutes or until golden brown on one side.
6. Fast cooking is important.
7. Turn fish pieces and cook until golden brown, about 2 to 3 minutes.
8. Transfer fish to a warm serving dish.
9. Add red-pepper cubes to skillet and salt and pepper to taste.
10. Cook and stir over medium heat for about 1 minute.
11. Add shallots and cook briefly but do not brown.
12. Add butter and cook, stirring.
13. Add lemon juice and stir.
14. Pour mixture over fish.
15. Sprinkle with basil and serve immediately.

salt, milk, flour, olive oil, sweet red bell peppers, shallots, butter, lemon juice, fresh basil

Taken from cooking.nytimes.com/recipes/8716 (may not work)