Crispy Sea Bass with Lemon-Caper Sauce and Wilted Arugula

Method

1. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Cook until lightly browned, about 1 minute. Add the capers and cook until their skins pop, approximately 2 minutes. Remove from skillet and set aside on a paper towel-lined plate.
2. Place the flour in a shallow dish. Season the sea bass fillets with salt and pepper, then lightly coat them in the flour, shaking off any excess.
3. Melt the remaining 4 tablespoons of butter in the same skillet over medium-high heat. Place the sea bass fillets skin-side down and cook until the skin is golden and crisp, about 5 minutes. Flip the fish and cook for another 4 minutes, or until opaque and cooked through. Transfer the fish to serving plates. Add the sliced leek, chopped parsley, and lemon zest to the skillet. Sauté, stirring often, until the leek is tender, about 2 minutes. Pour in the verjus and simmer until it reduces by half, about 3 minutes. Stir in the yuzu juice and the fried capers, then spoon this sauce over the cooked fish. Keep warm.
4. In a separate large skillet, heat the olive oil over medium-high heat until it shimmers. Add the sliced garlic and crushed red pepper. Cook, stirring, until the garlic softens, about 1 minute. Add the arugula and cook, stirring frequently, until just wilted, 1 to 2 minutes. Season the arugula with salt and pepper to taste. Serve the wilted arugula alongside the sea bass.