2 - 3 pounds of sea bass fillets, cut 1 inch thick
1 teaspoon of salt
2 tablespoons of flour
2 medium onions, sliced
1/4 cup of olive oil
1/3 cup of white wine vinegar
3 cloves garlic, minced or mashed
1 teaspoon of oregano leaves
1 teaspoon of prepared yellow mustard
1/8 teaspoon of powdered saffron, optional
1 tablespoon of fresh parsley, minced or 2 tablespoons of dried parsley
1 tablespoon of fresh coriander or 1/4 teaspoon of ground coriander
1 tablespoon of fresh lemon juice
1/4 cup of white wine or water