Herb-Crusted Sea Bass

5 T butter, divided

3 T olive oil

4 fillets of sea bass

1/4 cup flour

2 -3 cloves garlic, minced

1/4 cup white wine

1/2 cup chicken broth

2 T Balsamic vinegar

2 T. fresh oregano

2 T. fresh thyme

2 T. fresh basil

2 T. fresh parsley

Sea salt

Lemon pepper or plain black pepper

Garlic salt

Rinse the fish and pat dry with a paper towel. It is important to have the fish dry so you get crispy crust on it when frying.

Mix 1/4 cup of flour with 1 t. sea salt, 1/2 t. lemon pepper, and 3/4 t. garlic salt. Dredge each piece of fish in the flour mixture thoroughly, shaking off the excess. In large non stick skillet, melt 3 T of butter and 3 T olive oil on medium high heat and sauté fish without moving on each side for approximately 3 1/2 minutes. Remove fish and place on a platter. Turn down heat and add the white wine to deglaze the pan, stirring up any brown bits until the wine is almost evaporated. Add remaining 2 T of butter, minced garlic, chicken broth and all the fresh herbs to the skillet. Bring to a simmer and after a minute or two, turn off the heat and stir in balsamic vinegar. Taste and add salt and pepper to taste. Pour sauce over fish and serve.