1 small bunch watercress
6 tablespoons sliced almonds
1/4 cup all-purpose flour
8 ounces sea bass fillets
Salt
Freshly-ground black pepper
3 tablespoons butter
1/3 cup dry white wine
Lemon wedges
Directions: one line for each direction. When saved the lines will be numbered.
Divide watercress between 2 plates; set aside. Blend 4 tablespoons almonds and flour in processor until almonds are finely ground. Transfer flour mixture to shallow bowl. Sprinkle fish with salt and pepper. Add fish to flour mixture; toss to coat.
Melt 1 tablespoon butter in large skillet over medium-high heat. Add 2 tablespoons almonds. Sauté until toasted and golden, about 2 minutes; transfer to bowl. Melt 2 tablespoons butter in same skillet. Add fish; sauté until cooked through, about 2 minutes per side.
Arrange fish atop watercress. Add dry white wine to skillet. Whisk over medium heat until sauce comes to simmer. Season sauce with salt and pepper. Spoon sauce over fish, then sprinkle with toasted almonds. Garnish with lemon wedges and serve.
This recipe yields 2 servings (can be doubled).
Comments: Roasted baby potatoes and steamed asparagus with blue-cheese dressing make appealing sides. Layer sugared sliced strawberries and whipped cream in goblets for dessert.
Notes: Recipe from the article "30-Minute Main Courses: Easy Elegance" by Brooke Dojny and Melanie Barnard
