Sea Bass With Herbs                                                                                                                                                                                                                                                                                                     4 Sea Bass filets
1 Tbsp. chopped parsley
1 tsp. chopped dill
1/2 tsp. chopped chives
1 Tbsp. chopped basil
1 Tbsp. chopped thyme
1 Tbsp. chopped cress
1 Tbsp. chopped sorrel
4 Tbsp. cornmeal
dash pepper
salt
2 Tbsp. Cajun or brown deli mustard
2 Tbsp. mayonnaise
2 cups arugula leaves
1/4 cup olive oil plus 1 Tbsp.
1 Tbsp. balsamic vinegar
1 lemon, cut into wedges

Heat the olive oil in a nonstick skillet until fragrant. In a blender or food processor, mix the parsley, dill, basil, thyme, cress, sorrel, cornmeal, and pepper. Place in a plate or bowl.

In a smaller bowl, mix the mayonnaise and mustard. Coat each side of the sea bass filets, dredging the sea bass filet afterward in the cornmeal and herb mixture.

Place the sea bass filets in the hot oil and fry until golden brown -- 3 to 4 minutes on each side. Remove from oil and drain. Salt to taste at this time.

On a serving platter, place the 2 cups of arugula leaves. Mix the remaining Tbsp. of olive oil with the balsamic vinegar and drizzle over the arugula. Place the fish on top and garnish with the lemon wedges.