BAKED CHILEAN SEA BASS WITH ARUGULA SAUCE (for four)

2-1/2 pounds Chilean sea bass fillet, 1-1/2 to 2 inches thick, rinsed and patted dry with paper towels

4 tablespoons melted butter

4 tablespoons olive oil

For the arugula sauce:

2 tablespoons best qualty sherry wine vinegar

2 tablespoons imported Dijon mustard

2 cups loosely packed fresh arugula, stemmed (or a mix of greens and herbs)

½ cup extra virgin olive oil

2 teaspoons salt-cured capers, rinsed and drained

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1.  Oil a large oven-to-table baking dish, center the fish on it skin side down and let the fish come to room temperature while you preheat the oven to 450*.

2.  Make the arugula sauce.  In the bowl of a food processor or blender, combine all of the ingredients and process until well blended.  Transfer to a small bowl.  (The sauce can be refrigerated in a sealed container for up to 2 days.  To serve, bring to room temperature, stir, taste for seasoning and stir once again.)

2.  Place the fish in an oven-to-table platter, brush with oil and melted butter, and bake it in the middle of the oven until opaque throughout, 20 to 30 minutes.  When fish is done, remove from oven, pour the arugula sauce over it and serve.

adapted from  Patricia Wells,  The Provence Cookbook