Best 3 Sea Bass Amandine On Watercress Recipes

SEA BASS WITH LEMON AND CAPER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
• Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
• In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
• Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
• Note: if sea bass is not available, any firm white fish can be substituted.

SEA BASS WITH WATERCRESS SAUCE

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.

BLACK BASS WITH WATERCRESS AND TANGERINE SALAD

Steps:

• Heat oven to 325 degrees. Lay fish skin side down in a casserole dish. Douse with olive oil (there should be enough in dish to spoon up and baste with). Season with salt. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
• Meanwhile, peel tangerines, removing tiny threads of pith. Slice a thin layer from top and bottom to expose flesh. Separate segments, removing any large seeds, and drop into a bowl. Add watercress and capers. Sprinkle on enough olive oil just to coat (about 1 to 1 1/2 tablespoons). Season with salt and pepper, and toss until watercress glistens. Taste and adjust seasoning. Serve each fillet topped with some salad and a wedge of lemon.