Dry sea bass, season with salt/pepper and dredge in flour.

Heat oil/butter in skillet on medium.

When hot add fish and fry until golden, then flip.

When both sides are nicely browned, remove to a plate.

Add shallots and garlic to skillet and saute.

Add corn.

Once fragrant, raise heat a bit and add wine, broth and lemon juice.

Bring to a boil then lower to a simmer.

Finish off the sauce with the butter.

Return fish to skillet and cook until internal temp 135.

Garnish with scallions and parsley.

Once cooked, flake the fish with a fork and add to your regular taco night bar!