Sprinkle and pat sea bass filets with kosher salt, pepper and gluten free flour on both sides.
Heat 2 tbsp. avocado oil in non-stick pan over medium high heat, then add filets without moving. Cook for 3 minutes, then carefully flip and cook another 2-3 minutes. Remove from pan.
In same pan, add a little more oil and minced garlic. After about 30 seconds, add white wine and chicken broth. Bring to a low boil and let sauce reduce by half, about 5 minutes.
On low heat, stir in ghee, lemon juice and capers. Place fish back into sauce and top with lemon slices and parsley or basil leaves!
Keyword fish, italian,, pan roasted, piccata, sea bass, seafood