2 lbs. sea bass fillets, rinsed in cold water, dry and cut into bit-size pieces
4 cloves garlic, chopped
2 lemons, cut into wedges
1-1/2 cup Italian tomatoes, chopped
½ cup all-purpose flour
½ cup mixed black and green olives, chopped
6 tablespoons Parmesan cheese, grated
3 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1-1/2 tablespoon lemon juice, fresh squeezed
2 tsp black pepper, freshly ground
Salt, to taste
Mix flour together with salt and pepper, then dredge sea bass pieces in flour mix to coat evenly.
In a large saucepan, saute garlic in olive oil over medium-high heat (about 1 minute), then add fish and saute (8-10 minutes), or until browned on all sides.
Stir in tomatoes, olives, parsley and lemon juice; cover and cook (1-2 minutes). Serve hot topped with freshly grated Parmesan cheese, to taste, and wedges of lemon to the side.