Sicilian Sea Bass with Alfredo Olive Oil White Wine Reduction

Instructions

1. 1

   Pat the sea bass fillets dry and season both sides with sea salt and half of the crushed mixed peppercorns.

2. 2

   Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the sea bass fillets, skin side down, and sear for 3-4 minutes until golden and crisp. Flip and cook for another 2-3 minutes until just cooked through. Remove fillets and set aside, covered.

3. 3

   In the same skillet, add the remaining 1 tablespoon olive oil and smashed garlic. Sauté for 1 minute until fragrant, but not browned.

4. 4

   Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the pan. Reduce by half, about 2-3 minutes.

5. 5

   Lower the heat to medium-low. Add the heavy cream and Romano cheese, stirring constantly until the cheese melts and the sauce thickens, about 3-4 minutes.

6. 6

   Stir in the chopped marjoram, remaining peppercorns, and half of the chopped parsley. Simmer for 1 minute.

7. 7

   Return the sea bass fillets to the skillet, spooning sauce over the top. Warm through for 1-2 minutes.

8. 8

   Plate the sea bass fillets and generously spoon the Alfredo olive oil white wine reduction over each. Garnish with the remaining parsley and serve immediately.