4-6 Sea Bass fillets
2 tsp Basil
2 tsp Thyme
4-5 Sprigs of Fresh Flat Leaf Parsley
4 TBS Peppercorns
4 TBS extra-virgin Olive Oil
Salt and Fresh gr. Black Pepper
Flour, for coating
Lemon Wedges, to garnish
>>>Doc's Jade Burst
Place half the herbs and peppercorns in the bottom of a shallow
platter, and lay the fish on top of them. Arrange the remaining
herbs on top of the fish. Drizzle with Olive Oil. Cover lightly with
foil and place in the refrigerator for 2 hours.
Preheat oven to 400◦ F. Dust the fish with flour and season with salt and
pepper and remaining herbs. Shake off excess. Heat the remaining oil in a
flameproof pan or dish (like cast iron or other) just large enough for the
fish to fit into.
When the oil is hot, add the fish and brown it quickly on both sides.
Transfer the dish to the oven and bake for 25-40 minutes depending
on the size of the fillets. The fish is cooked when it flakes easily.
Add Doc's Jade Burst by smoothing it across the filets and serve garnished
with lemon wedges.