Smothered Sea Bass

6 (8 oz) sea bass fillets

4 tbsp flour

1/4 cup vegetable oil

3/4 cup chopped onion

2 serrano chile peppers, seeded and chopped

2 cloves garlic, minced

2 ripe tomatoes, chopped

6 tomatillos, roasted and chopped

Season flour with salt and pepper and lightly dust sea bass fillets.

Heat oil in a large skillet over medium heat; fry fillets on both sides

until golden brown and fish flakes with a fork. Transfer to a warm

serving platter; keep warm. Set skillet aside.

Process rest of ingredients until finely chopped; transfer to skillet.

Cook and stir over medium heat until sauce thickens slightly.

Ladle over fish and serve immediately.

Serves 6