Sea Bass Amandine On Watercress Recipes

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SEA BASS AMANDINE ON WATERCRESS



Sea Bass Amandine on Watercress image

Categories     Food Processor     Fish     Leafy Green     Nut     Sauté     Quick & Easy     Almond     Bass     White Wine     Spring     Watercress     Simmer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

1 small bunch watercress, trimmed
6 tablespoons sliced almonds
1/4 cup all purpose flour
8 ounces sea bass fillets, cut into 1/2-inch-wide strips
3 tablespoons butter
1/3 cup dry white wine
Lemon wedges

Steps:

  • Divide watercress between 2 plates; set aside. Blend 4 tablespoons almonds and flour in processor until almonds are finely ground. Transfer flour mixture to shallow bowl. Sprinkle fish with salt and pepper. Add fish to flour mixture; toss to coat.
  • Melt 1 tablespoon butter in large skillet over medium-high heat. Add 2 tablespoons almonds. Sauté until toasted and golden, about 2 minutes; transfer to bowl. Melt 2 tablespoons butter in same skillet. Add fish; sauté until cooked through, about 2 minutes per side.
  • Arrange fish atop watercress. Add dry white wine to skillet. Whisk over medium heat until sauce comes to simmer. Season sauce with salt and pepper. Spoon sauce over fish, then sprinkle with toasted almonds. Garnish with lemon wedges and serve.

SEA BASS WITH WATERCRESS SAUCE



Sea Bass with Watercress Sauce image

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

Yield Serves 2

Number Of Ingredients 7

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.)

Steps:

  • 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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