Suzuki (sea bass) Mediteranean Style

Sea bass - four hundred gram cut pieces
Flour (komugiko)
Clams - small
Garlic - one clove
Anchovy paste - one large tablespoon
Twelve cherry tomatoes
Two tablesspoons of capers
Eight black olives
Eight green olives
Two large tablespoons of Italian parsley
1/2 cup of white wine
Olive oil
1/4 cup of extra virgin olive oil
Salt, pepper

Put olive oil in the frying pan, cover suzuki with salt, pepper, flour, fry from skin side. Once both sides are nicely coloured, throw away olive oil, add new oil, crushed garlic. Once smell comes out, add clams, anchovy paste, cherry tomatoes, capers, olives, italian parsley, white wine, 1/4 to 1/2 cup of water, light salt, pepper and put on medium heat. Once the sea bass is cooked, add extra virgin olive oil, mix and finally check salt and pepper taste.