02 January 2013,22:37 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Put the chopped watercress stalks in a large pan with the stock. Bring to the boil.
  • Cook, covered for about 15-20 minutes or until it reduces to 1½ cups with wine. Strain, and discard the stalks.
  • Melt the butter in a saucepan and cook the prosciutto gently for about 3-5 minutes. Remove with a slotted spoon.
  • Stir in the flour into the saucepan and cook on a medium heat for about 1-2 minutes.
  • Remove from the heat and gradually pour in the hot watercress stock, stirring continuously.
  • Simmer for about 3-5 minutes or until the sauce has thickened and is smooth, keep stirring.
  • Add in the watercress puree to the sauce with the prosciutto.
  • Adjust seasoning to taste with salt and pepper, add the pasta, toss lightly and keep warm.
  • Spray the pan lightly with olive oil, then heat until hot. When hot, cook the fillets for about 3-5 minutes on each side or until cooked.
  • Arrange the sea bass on a bed of pasta and drizzle with a little sauce. Garnish with watercress and serve immediately.


  • 750 grams sea bass fillets
  • 500 ml fish or chicken stock
  • 250 ml single cream
  • 100 grams watercress, puree the leaves, chop the stalks roughly
  • 150 ml dry white wine
  • 250 grams tagliatelle pasta, cook as per packet instructions and drained
  • 50 grams butter
  • 100 grams prosciutto ham
  • 2 tablespoon plain flour
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for spraying
  • Fresh watercress, to garnish

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