Ingredients

• 6 5-ounce sea bass fillets
• salt and pepper, to taste
• neutral oil
• 3 tablespoons sherry vinegar
• 3 tablespoons extra virgin olive oil
• 1-2 tablespoons fresh parsley, chopped
• 1-2 tablespoons fresh chives, chopped
• 3 cups arugula

Instructions

Season both sides of the fillets.

In a heavy sauté pan or cast iron skillet over medium heat, on a Wolf Burner, heat oil until hot but not smoking. Place fillets in a sauté pan and cook for about 5 to 7 minutes, turning once. Remove and place on warmed plates.

Wipe oil from the pan and add the vinegar, oil, and herbs. Bring to a boil, taste for seasoning, and adjust. Top fillets with arugula and hot vinaigrette.