Best Sea Bass Amandine On Watercress Recipes

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

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.)

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.

WHOLE BAKED FISH WITH WATERCRESS & CHILLI SALSA

Whole baked fish with watercress & chilli salsa image

Celebrate spring with a fabulous whole baked fish on a bed of new potatoes and cherry tomatoes. It comes alive with a punchy watercress and chilli salsa

Provided by Shivi Ramoutar

Categories Dinner

Time 45m

Number Of Ingredients 14

Ingredients

750g new potatoes, sliced into ½cm-thick slices
1 whole or 2 smaller whole sea bass (around 1.5kg), gutted, scaled and gills removed
1 tbsp olive oil
2 garlic cloves, unpeeled, bashed
1 lemon, sliced
350g cherry tomatoes on the vine, ½ halved, ½ left whole
80g watercress
25g parsley
25g coriander
1 red chilli, deseeded and sliced
1 tbsp capers
150ml extra virgin olive oil
1 garlic clove, crushed
1 lemon, juiced

Steps:

Heat the oven to 220C/200C fan/gas 7. Simmer the potatoes in a large pan of boiling salted water for 5 mins until just tender. Drain and set aside.
Slash the flesh of the fish three times in a criss-cross pattern on both sides. Rub with the olive oil, then season with sea salt and black pepper. Pop the bashed garlic cloves and lemon slices into the cavity of the fish. Lay the potatoes and all the tomatoes in the bottom of a baking dish and season. Lay the fish on top and cook for 20-25 mins, or until the thickest part of the fish is cooked through (the flesh should come away from the bone easily and look opaque). Remove the fish, cover to keep warm and cook the potatoes and tomatoes for 10 mins more.
To make the salsa, tip the watercress, herbs, chilli and capers into a food processor and pulse to finely chop, drizzling in a bit of the extra virgin olive oil as you do. Mix in the remaining oil, then the garlic and lemon juice, and season to taste. Put the veg on a serving platter, sit the fish on top and drizzle with the salsa to serve.

Nutrition Facts : Calories 524 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium