Sea Bass With Watercress Sauce

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Sea Bass With Watercress Sauce

fish, british

1 tablespoon butter
1 tablespoon vegetable oil
2 8-oz sea bass fillets
3 tablespoon finely chopped shallots
1/4 cup dry vermouth -- or
1 dry white wine
1/2 cup whipping cream
1 cup 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