6 eight-ounce sea bass filets
salt and pepper to taste
flour as needed
6 tablespoons olive oil
3 tablespoons scallions, sliced
3 tablespoons garlic, sliced
3 ounces white wine
3 tablespoons butter
2 tablespoons lemon juice
3 ounces fish stock

Season bass with salt and pepper. Dredge bass lightly in flour and brown in olive oil in a hot skillet on both sides. Place fish in a roasting pan just large enough to hold them. Add remaining ingredients around the fish in roasting pan. Place fish in a 400-degree oven and roast for 10 minutes. Remove from oven and place fish on a serving platter. Spoon sauce around fish and serve.
Serves 6.