Sea Bass With Lemon Caper Fettuccine

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Gourmet. April 1990.

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Steps

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In a large bowl combine well the olive oil , the lemon juice , the capers , the cayenne , and the parsley and transfer 1 tablespoon of the mixture to a small bowl.

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In a large saucepan of boiling salted water cook the fettuccine until it is al dente , drain it well , and in the large bowl toss it with the lemon mixture and salt to taste until the mixture is combined well.

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Pat the fillets dry and season them with salt and pepper.

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In a non-stick skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it saut the fillets , skin sides up , for 4 minutes.

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Turn the fillets and saut them for 4 minutes more , or until they are crisp and just flake.

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Divide the fettuccine between 2 heated plates , top it with the fillets , and drizzle each fillet with half of the remaining 1 tablespoon lemon mixture.

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Ingredients

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olive oil, fresh lemon juice, capers, cayenne, fresh parsley leaves, fettuccine, sea bass, vegetable oil