2 pounds of sea bass fillet1 cup of capersbechamel sauce2 1 / 2 cups of milk2 tablespoons of finely chopped parsleywhite wine to taste2 tablespoons of mustardsalt and pepper to tasteLemon juice to taste
Cut the fillets into halfs and marinate with salt, pepper and lemon juice.
Fill out the steaks with half of the capers, roll and fasten with a toothpick.
Place in refractory and apart dissolve in milk and the bechamel sauce.
Reduce heat and simmer, stirring continuously with the help of a wooden spoon.
Stir in the remaining capers, wine and mustard.
Cover the fillets with the preparation and finish all the preheated oven for half an hour at 350 degrees or until done.
When serving top with chopped parsley.
Serve with golden potatoes and white rice.