Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
1 tb Vegetable oil
2 8-oz 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.

Recipe By : Sophie Grigson. Bon Appetit, August, 1996

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