Fried Bass

Ingredients
3 fillets, rinsed and patted dry
1 tablespoon Italian seasoned bread crumbs
¼ teaspoon freshly ground black pepper, or to taste
¼ teaspoon freshly ground sea salt, or to taste
3-4 tablespoons avocado or olive oil

Sauce
1 teaspoon SALSA VERDE AVOCADO
1 teaspoon Sesame Garlic Sauce

Take the fish out of the refrigerator about 10 to 15 minutes before using.
Pat dry with a paper towel and season the fish on both sides with salt, pepper and bread crumbs.
Heat a sauté pan coated generously with avocado/olive oil over medium heat.
Gently place the fish fillets in the sauté pan.
As fish cooks it turns from translucent to opaque. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
Serve the fish over arugula.

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