Let sea bass warm to room temperature.
Cover in flour/salt/peper mixture.
Melt 2 tbs of butter and 2 tbs olive oil  in frying pan on medium heat, let brown.
Fry bass, cooking the skin side last (otherwise it will shrivel up and change the shape of the fish)
Keep warm in 200 ˚F oven when finishing other dinner components.
Put 1/2 c white wine in pan to deglaze.
Rapidly boil off alcohol until reduced in volume by about 1/3.
Add capers if you want.