Insalata Tricolore & Pan Fried Seabass With Butter Sauce

It's Friday!
Here's my most delicious dinner tip to start off your weekend:

Insalata Tricolore & Pan Fried Seabass With Brown Butter Sauce

Ingredients (serves two):

• 2 seabass fillets
• breadcrumbs -or- matzo meal -or- flour 
• 1 large tomato
• 1 avocado
• some basil
• 1/4 of a red onion
• 1 packet of buffalo mozzarella cheese
• a few capers
• 100 g butter
• lemon juice
• salt/pepper

Cut the tomato, avocado and mozzarella in thick slices, arrange them with the basil leaves in this order: tomato, basil, mozzarella, avocado. Or arrange in whichever order you want, just don't put all the tomato slices or mozzarella next to each other ok? Cut up the onion finely and sprinkle some of it on top of your tricolore salad. Season with a little pepper and sea salt, if you want you can also add a dash of olive oil or vinaigrette dressing.

Pat the fish fillets (on both sides) in breadcrumbs, matzo meal or flour, season with salt and pepper. Put some oil in a hot pan and fry the fish until they are golden brown, approximately 1-2 minutes on each side. When ready remove the fish from the pan and wrap them in foil to keep warm. Carefully wipe the pan with a paper towel.

For the sauce you need to be focused because it'll be done in a flash! Pop the butter in the pan and lower the heat slightly, at the same time chuck in the onion. Splash some lemon juice in there together with a bunch of capers. Stir in some salt and pepper and you're done! The butter sauce should be light brown but obviously not burned.

Unwrap your seabass and cover them with the butter sauce, and enjoy!