Jim Franco
Hands-On Time
15 Mins
Total Time
15 Mins
Yield
Serves 4

How to Make It

Step 1

Place the champagne in a large skillet and bring to a boil over high heat. Add the salt, scallions, and sea bass and return to a boil. Reduce heat to low, cover, and simmer 5 minutes. Add the cucumbers and cook 3 to 5 minutes more or until the fish just flakes when tested with a fork.

Step 2

Remove the fish and vegetables from the skillet and keep warm. Increase heat to high and boil the liquid in the skillet, uncovered, until reduced to 1/2 cup, about 5 minutes. Blend in the light cream.

Step 3

Spoon some sauce onto each of 4 plates. Arrange the vegetables and fish on top.

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Ratings & Reviews

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Reviews
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