Sea Bass with Watercress Sauce

• 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.)

1. Melt butter with oil in heavy medium skillet over medium-high heat.
2. Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side.
3. Transfer fish to plate; tent with foil to keep warm.
4. Pour off all but 1 teaspoon drippings from skillet.
5. Add shallots to same skillet; stir 30 seconds.
6. Add Vermouth; bring to boil.
7. Continue to boil 1 minute.
8. Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes.
9. Add 3/4 cup watercress to sauce.
10. Season with salt and pepper.
11. Transfer fish to plates.
12. Spoon sauce around fish.
13. Sprinkle with remaining 1/4 cup watercress and serve.

butter, vegetable oil, bass fillets, shallots, white wine, whipping cream

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-watercress-sauce-101094 (may not work)