2 x 6 oz (2 x 170 g) sea bass fillets
1/4 cup (60 mL) flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 Tbsp (15 mL) olive oil

Salsa
1 tsp (5 mL) lime zest
juice of 2 limes
1/4 tsp (1 mL) freshly ground pepper
1 1/2 cups (375 mL) chopped ripe Roma tomatoes
1/2 cup (125 mL) sliced green onion
1 Tbsp (15 mL) tequila

Combine salsa ingredients in small bowl. Cover and refrigerate at least 2 hours.

Using sharp knife, remove skin from fillets. Preheat oven to 350°F (180°C). Combine flour, salt and pepper in shallow bowl and dredge fish in mixture. Heat oil in ovenproof skillet over medium-high heat.

Add fish and cook 5 minutes on one side.

Turn fish over and top with salsa. Bake at 350°F (180°C) for 15 minutes or just until fish flakes easily. Don’t overcook!

Serve with Basmati rice and steamed green beans.

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