Pan Seared Sea Bass with Lemon and Watercress

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   1.

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   Heat a heavy-bottomed skillet over medium-high heat.

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   2.

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   Coat both sides of the fish liberally with the olive oil, and season with salt and pepper.

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   3.

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   Put the fish in the hot skillet.

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   If the fish has the skin on it, then put it skin side down into the skillet to cook first.

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   Cook for about 3 minutes.

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   4.

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    Gently turn the fish over to cook about another 2 minutes.

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    5.

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    Add the chicken stock to the pan and squeeze the juice of 1/2 a lemon into the pan.

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    6.

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    Allow the stock to reduce by half, this happens quickly.

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    7.

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    Turn the heat off; remove the fish from the pan and plate it.

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    8.

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    Whisk the cold butter into the sauce.

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    9.

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    Add the watercress and stir to combine.

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    10.

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    When the watercress is wilted and the butter is melted, pour the sauce over the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.