|1 small bunch||watercress, trimmed|
|6 tbsp||sliced almonds|
|1/4 cup||all purpose flour|
|8 ounces||sea bass fillets, cut into 1/2-inch-wide strips|
|1/3 cup||dry white wine|
1. 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. Saute until toasted and golden, about 2 minutes; transfer to bowl. Melt 2 tablespoons butter in same skillet. Add fish; saute 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. Makes 2 servings; can be doubled.