Ingredients Jump to Instructions ↓

  1. 1 Sea bass fillet - (1-pound) (2 inches thick)

  2. 2 teaspoons 10ml Vegetable oil

  3. 1/4 cup 59ml Water

  4. 1/4 cup 59ml Dry vermouth

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 4 Garlic cloves - minced

  8. 2 tablespoons 30ml Chopped fresh parsley Lemon wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley.


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