Photos by David Michael Howarth

Cousins Carlo Capuano and Carlo Capuano, managing owners

Chilean sea bass 

Serves 1  


8 oz Chilean sea bass
2 tbsp extra virgin olive oil (divided)
1 clove fresh garlic/sliced
4 cherry tomatoes
1 sprinkle of fresh parsley
1 pinch salt and pepper
2 oz white wine 



To make the fish, add 1 tbsp olive oil and sliced garlic to a sauce pan and cook until the garlic becomes golden. Add the sea bass, cherry tomatoes, white wine, salt and pepper. Let it simmer and cook together for 3 minutes on each side before removing it from the pan.

To finish the sauce, add parsley, salt, pepper and olive oil to the sauce pan and let it cook together. Drizzle on top of the sea bass.



876 Centerton Road, Mount Laurel 

856-235-5737  |

December 2018
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