Broiled Sea Bass With Garlic-Parsley Bread Crumb Sauce

Heat broiler and adjust oven rack to upper notch. Put bread crumbs in small mixing bowl and stir in vinegar. Set aside.

Put garlic and parsley in bowl of food processor, then process ingredients until chopped fairly well, scraping bowl down once or twice. Add vinegar-flavored crumbs and process until parsley is in very small pieces, scraping bowl down once or twice.

Add 1 tablespoon olive oil and, with motor still running, gradually add chicken broth (Sauce should be lovely pale green and slightly liquid. If it seems very thick, add a few more drops chicken broth). Season with salt and pepper to taste, then set aside. Or, cover and refrigerate for up to 3 days.

Season sea bass with salt and pepper. Rub with 2 teaspoons olive oil, then put fillets in pan, skin side down, and broil. Broil fillets without turning, until browned lightly and just cooked through, about 5 minutes (To check, make slit in thickest part of one fillet to see if opaque throughout. If necessary, broil for another minute or so, but avoid overcooking).

Put garlic-parsley bread crumb sauce in small saucepan over low heat, stirring occasionally. Heat until just warm.

While warming, place fillets on warm dinner plates. Place spoonful of thickened sauce next to each fillet and serve immediately.