Seared Sea Bass with Garlic Sauce


1 (1-pound) sea bass fillet (about 2 inches thick)
2 teaspoons vegetable oil $
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
Lemon wedges

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. Serve with lemon.
Greg Patent, Cooking Light
APRIL 1995