Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.44 Kcal (2007 kJ) | ||
| Calories from fat | 237.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.38g | 41% | |
|---|---|---|---|
| Cholesterol | 141.5mg | 47% | |
| Sodium | 201.78mg | 8% | |
| Potassium | 941.84mg | 20% | |
| Total Carbs | 8.44g | 3% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 43.62g | 87% | |
| Vitamin C | 38.1mg | 63% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 152.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 119.8 Kcal (502 kJ) | ||
| Calories from fat | 59.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 41% | |
|---|---|---|---|
| Cholesterol | 35.36mg | 47% | |
| Sodium | 50.42mg | 8% | |
| Potassium | 235.35mg | 20% | |
| Total Carbs | 2.11g | 3% | |
| Sugars | 0.3g | 5% | |
| Dietary Fiber | 0.32g | 5% | |
| Protein | 10.9g | 87% | |
| Vitamin C | 9.5mg | 63% | |
| Calcium | 38.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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