Title: Sea bass with watercress sauce
 Categories: Fish, British
      Yield: 2 Servings
 
      1 tb Butter
      1 tb Vegetable oil
      2    8-oz sea bass fillets
      3 tb Finely chopped shallots
    1/4 c  Dry Vermouth -- or
           Dry white wine
    1/2 c  Whipping cream
      1 c  Watercress sprigs -- packed
 
  *Watercress:  trim the tough stalks away, chop. (need about 1 bunch, 6
  ounces) 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 plates, tent with foil to
  keep warm.
  
  Pour out 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.