Fish fillet in pepper sauce

Ingredients:
1/2 Kilogram of sea bass fillets
250 Grams of tomato sauce
1 Red pepper
1 Sprig of basil
1 Sprig of parsley
2 Peeled garlic cloves
White wine to taste
A little flour
20 Grams of butter
Oil for frying
Pepper to taste
Salt to taste

Preparation:
The first thing we must do is wash the aromatic herbs very well and then put them to dry, we blend the red pepper and set aside and we will chop the parsley very finely to also set aside. We take a fairly large frying pan and add 3 tablespoons of oil for frying (we recommend corn oil) and put it on medium heat. Once the oil is hot, we will brown the garlic and after 3 minutes we add the tomato sauce, the basil sprig, the liquefied red pepper and a little salt and pepper to taste. We stir all the ingredients so that they mix perfectly and cover the pan to cook for 10 minutes. While these 10 minutes pass, in another pan we will melt the butter accompanied by 2 tablespoons of oil. We will do this over low heat. Once the butter is well melted, we take the fillets, first pass them through the flour and then we will brown them in the pan on both sides. Once the bass fillets are well browned on both sides, we must add a little salt and pepper and add a little wine and then let it evaporate. Here we have the fillets ready. After 10 minutes of cooking the pepper sauce, we must remove the basil leaf. When serving this dish, we must cover the fillets with a little sauce on each plate and serve with white rice as a garnish.