Celebrating with Sea Bass!

What are we celebrating, you ask? Greg's raise! Yes and there's nothing more gourmet than Chilean Sea Bass and Champagne! This is another one of Giada's recipes and it turned out AMAZING! The sauce was creamy and cheesy and the sea bass hidden underneath soaked up every last bit of flavor!

Ingredients: (4 servings)

4 (6-oz) pieces sea bass
¼ tsp salt, plus more for seasoning fish
½ tsp freshly ground black pepper, plus more for seasoning fish
2 c all-purpose flour
6 Tbsp extra-virgin olive oil, divided
3 garlic cloves, chopped
1 c tomatoes sauce
1 c canned diced tomatoes
1c shredded Mozzarella Cheese

Preparations:

1. Season both sides of the fish with salt and pepper.
2. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
3. In a medium nonstick fry pan, heat 3 Tbsp olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
4. Wipe out the pan with a paper towel and heat the remaining 3 Tbsp olive oil over medium heat. Add the garlic, tomatoes, water, tomato sauce, ¼ tsp salt, and ½ tsp pepper and cook at a simmer for 10 minutes.
5. Add the fish and cheese and heat for 2 minutes. Serve immediately.