Sea Bass with Champagne Sauce


  • 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

To Make:

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.

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Posted in Seafood.