4 Sea Bass Filets
1 tablespoon capers
1 red pepper, finely chopped
The juice of 1 orange
The juice of 1 lemon
2 dessert spoons Green Life Tarragon
1 dessert spoon Green Life Peppercorns
2-3 sprigs of green onion, chopped
Marinate the sea bass in a class dish with orange juice, Green Life Peppercorn, a pinch of salt and 2 tablespoons of olive oil in the refrigerator for 1 hour. Then place them in a shallow non-stick pan and add the capers. Cook in a covered pan at medium heat for 10 minutes.
In the meantime blend the lemon juice, Green Life Tarragon, half cup olive oil and a pinch of salt to make a thick sauce. Divide the fish into the plates and drizzle the tarragon lemon sauce and serve with chopped green onion.