SAUTEED SEA BASS w/WATERCRESS SAUCE

By BobD

Ingredients

• 2 SERVINGS
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 8-ounce sea bass fillets
• 3 tablespoons finely chopped shallots
• 1/4 cup dry Vermouth or dry white wine
• 1/2 cup whipping cream
• 1 cup (packed) chopped trimmed watercress (from 1 bunch, about 6 ounces.)

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Melt butter with oil in heavy medium skillet over medium-high heat.

Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side.

Transfer fish to plate; tent with foil to keep warm.

Pour off all but 1 teaspoon drippings from skillet.

Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute.

Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes.

Add 3/4 cup watercress to sauce.

Season with salt and pepper.

Transfer fish to plates. Spoon sauce around fish.

Sprinkle with remaining 1/4 cup watercress and serve.