INGREDIENTS
2
Large 8 OZ Chilean Sea Bass filets
Salt and Pepper for seasoning
Dusting of Flour for the fish as well as to thicken the sauce
1/4 cup
White Wine
Zest and Juice of one fresh Lemon
1
TBS Butter
6
small Sage Leaves, sliced into ribbons, divided, half used while cooking, half used to garnish