Sea Bass with Watercress Sauce

    1 tablespoon butter
    1 tablespoon vegetable oil
    2 8-ounce sea bass fillets
    3 tablespoons finely chopped shallots
    1/4 cup dry Vermouth or dry white wine
    1/2 cup whipping cream
    1 cup (packed) chopped trimmed watercress (from 1 bunch, about 6 ounces.)


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