Sea Bass with Watercress Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This delicious entrée takes just minutes, making it perfect for a quick weekday supper. 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.) |
Directions:
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.
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