Sea Bass & Rosemary Fusilli

I think one of my favorite dishes from a recent trip to Veneto, from All'Antico Portico in Treviso.

sea bass filet
fresh rosemary
capers
home-made fish broth
malden sea salt
ground black pepper

EVOO

1. poach the sea bass in the broth, breaking up fish when done
2. put some EVOO in a pan to sauté capers, add finely-chopped fresh rosemary
3. cook the pasta, drain, add to pan
4. mix in still hot sea bass
5. dress with more EVOO and seasoning, serve