Roasted baby potatoes and steamed asparagus with blue-cheese dressing make appealing sides. Layer sugared sliced strawberries and whipped cream in goblets for dessert.

Makes 2 servings; can be doubled.

INGREDIENTS

  • 1small bunch watercress, trimmed
  • 6tablespoons sliced almonds
  • 1/4cup all purpose flour
  • 8ounces sea bass fillets, cut into1/2-inch-wide strips3tablespoons butter1/3cup dry white wine
  • lemon wedges

    DIRECTIONS

    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.