- 4 sea bass fillets, 4-6 ounces each
- 1 1/2 cups champagne
- 1/4 scallions, finely sliced
- 3/4 cup cream
- Salt and pepper
Heat the champagne in a large skillet until it boils, add in the scallions and fish. Reduce heat to low and simmer, covered, for 5-10 minutes until the fish begins to flake.
Remove the fish and return the skillet to high heat. Reduce the liquid to about 1/2 cup. Mix in the cream and stir until heated through. Spoon over fish and serve.