Now, throw in the salty, tangy bite of capers and the zesty kick of fresh lemon, and you’ve got a recipe that feels as if you’re dining on the Amalfi Coast, right in your own kitchen. The magic in ...

Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon.