In a large skillet, melt 2 tablespoons of the butter, then cook over moderately high heat until lightly browned, about 1 minute. Add the capers and cook until the skins burst, about 2 minutes ...

Step 2: Prep the Sea Bass Dry is Key: Remove fish from refrigerator 20 minutes before cooking. Pat completely dry with paper towels - this is crucial for crispy skin.

Step 1 In a 9" x 9" microwave-safe baking dish, combine the lemon juice, dill, salt, and 1/4 cup of the wine or water. Add the sea bass and turn to coat. Cover loosely with wax paper and microwave ...

Spoon poached tomatoes around the bass, and arrange arugula on top. Drizzle with 1/4 cup olive oil and lemon juice, and sprinkle with fleur de sel and cracked pepper. Serves 6.