Striped Sea Bass with Rose Wine Reduction

Heat the olive oil in a large, non-stick skillet over high heat until just starting to smoke.
If the skin is still on, score it and then season each filet with salt and pepper on both sides and place in the hot pan, skin side down. Cook for about 3 minutes, until it turns opaque around the edges. Turn the filets and cook on the top side for about 3 more minutes, or until completely opaque and it flakes easily with a fork. Remove fish to a plate and keep warm until serving.

Place the sauté pan back on burner and reheat. Add a little more oil if the pan is too dry and then add the shallots and sauté until softened and slightly golden. Deglaze the pan with the rose wine, add rosemary and let reduce by ½. Whisk in the butter, 1 tbsp at a time to form an emulsion. Discard rosemary sprig.

Place one fish fillet on each plate and drizzle with rose sauce.
Serve immediately.