They filleted sea bass. He made peppercorns and salt in cooking. And left there for three quarters of an hour (more or less).
In a skillet with oil, browns sea bass skin side down and then on the other side and removed.
It made more oil in the pan, when hot it made the bass and is incorporated into white wine (optional fish stock, you can put half a glass of wine with fish broth and well stirred, or fish-avecrén white wine). As it is consumed will become more white wine, stirring constantly until gelatin.
When it is almost done is made parsley.
In another skillet, fry garlic, when garlic is golden is removed, remove the pan from the heat and in the other, put sherry vinegar (be careful jumping, better to use lid). Is put into the fire again, and then put garlic in and chopped parsley.