Steamed Sea Bass on a Bed of Watercress and Chive Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This summery dish is delicious and easy to prepare. The soft texture of the sea bass and the slight crunch of the watercress complement each other really well. Calorie conscious? Then leave out the cream, double the quantity of fish stock and do not reduce it down quite so far.


  • 2 X 450 g/1 lb sea bass
  • 115 g/4 oz watercress
  • Salt and freshly ground white pepper
  • 300 ml/Β½ pint fish stock
  • 150 ml/ΒΌ pint dry white wine
  • 25 g/1 oz fresh chives, finely chopped
  • 225 ml/8 fl oz double cream


    Scale and fillet the sea bass. Remove the few small bones at the head end of each fillet with a pair of pliers. Wash the watercress well and remove any yellowing leaves and roots. Season each fillet with salt and freshly ground white pepper. Bring the fish stock and the white wine to the boil over a high heat, place the fish in a steaming basket over this and steam. When the fish is cooked – it should take 3-4 minutes – remove it from over the stock and keep warm.

    Reduce the fish stock until only about 4 tablespoons remain. Add the chives and the cream and bring back to the boil.