1.5 lbs sea bass or similar fish
1 garlic clove, minced
1/2 c. dry white wine
3 tbsp lemon juice
2 tbsp capers, drained
1 tbsp olive oin
1/2 c. parmesan cheese, grated

In a small non-stick frying pan, stir-fry garlic over med heat until limp, about 2 minutes. Add wine, lemon juice and capers. Boil uncovered over high heat until reduced to 1/2 cup. Rub serving size pieces of fish with oil, sprinkle with salt and pepper and broil about 3 inches from heat for about 3 minute. Turn fish over sprinkle with cheese, and broil until opaque but still moist looking in the center of the thickest part (cut to test), about 3 minutes longer. Transfer to serving platter or individual plates and pour sauce over fish.

Serves 4.