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Sea Bass with Watercress Sauce

1 tb Butter
1 tb Vegetable oil
2 8 ounce sea bass fillets
3 tb Finely chopped shallots
1/4 c Dry Vermouth; or dry white wine
1/2 c Whipping cream
1 c Watercress sprigs; packed


*Watercress: trim the tough stalks away, chop. (need about 1 bunch, 6 ounces) 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 plates, tent with foil to keep warm.

Pour out 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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