Sea Bass Amandine on Watercress

Roasted baby potatoes and steamed asparagus with blue-cheese dressing make appealing sides. Layer sugared sliced strawberries and whipped cream in goblets for dessert.

Sea Bass Amandine on Watercress


Quantity Ingredients
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
3 tbsp butter
1/3 cup dry white wine
lemon wedges


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.