Branzino alla Licarda — Chilean Sea Bass in Lemon-Olive Oil Sauce

4 Chilean sea bass filets (6-8 ounces each)

Salt to taste

Pinch of pepper

Fresh lemon juice

½ cup white wine

1/8-¼ cup extra-virgin olive oil

Heat oven to 400 degrees.

Place the filets in an oven safe pan; sprinkle the salt, pepper and drizzle lemon juice, and olive oil and white wine over the top. Place in the oven for about 20-25 minutes; the fish should be tender and not transparent.

Serve with risotto.

Serves four.

Chef Enrico Abbruscato, La Tosca Ristorante, Villa Park