Name: Sea Bass with Watercress Sauce
Yield: Serves 2
Ingredients: 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.)

This delicious entrée takes just minutes, making it perfect for a quick weekday supper.

Recipe information

Yield
Serves 2

Ingredients

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

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.

TagsSea Bass Bass Fish Seafood Watercress Leafy Greens Vegetable Shallot Main Dinner Gluten Free Nut Free 30 Minutes or Less Easy Saute Bon Appétit

Recipe notes

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