Source: dLife

Pan-seared sea bass served with a vermouth garlic sauce.

Servings

2 tsp vegetable oil
1 lb sea bass fillet , about 2 inches thick
0.25 cup cold water
0.25 cup vermouth (dry)
0.25 tsp salt
0.25 cup black pepper
4 medium garlic cloves , minced
2 tbsp chopped parsley
1 medium lemons , cut into wedges

1 Cut fish into 4 even portions.
2 In large skillet, heat oil over high. Add fish and cook 1 minute. Turn fish and add water and vermouth.
3 Sprinkle fish and surrounding liquid with salt, pepper, and garlic. Cover, lower heat to medium, and cook 3 minutes or until fish is flaky.
4 Remove fish to serving platter, using slotted spoon.
5 Continue cooking liquid over high heat 1 minute, or until liquid becomes thick. Spoon sauce over fish and garnish with parsley and lemon.

Substitute any type of firm white fish, such as halibut or monkfish.