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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.)
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.