• 1 1/2 tablespoons plain flour

• 4 sea bass fillets

• 2 tablespoons olive oil

• 1 tablespoon butter

• 250 ml/8 fl oz dry white wine

• 2 tablespoons white wine vinegar

• 1 tablespoon sugar

• 2 tablespoons raisins

• salt and pepper

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Method:

1. Season the flour with salt and pepper. Cut the fish fillets on the diagonal into serving pieces, then coat in the seasoned flour.

2. Heat the oil and butter together in a large nonstick frying pan until foaming.

3. Add as many pieces of fish as the pan will hold and fry over a medium heat for 1-2 minutes on each side until crispy and golden.

4. Remove the fish pieces with a slotted spoon and set aside on a plate. Repeat with any remaining pieces of fish, if necessary.

5. Add the white wine, vinegar, sugar and raisins to the pan with salt and pepper to taste and stir over a moderate to high heat until reduced. 

6. Return the fish to the pan, then shake the pan and spoon the sauce over the fish until the pieces are evenly coated. Serve immediately.