Sea Bass and Cucumbers in Champagne Sauce

Photo: Jim Franco

Yield: 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 85mg
  • Calories: 332
  • Calories from fat: 0%
  • Carbohydrate: 4g
  • Cholesterol: 104mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 35mg
  • Saturated fat: 6g
  • Sodium: 437mg


  • 1 1/2 cups champagne or dry sparkling wine
  • 1/2 teaspoon salt
  • 2 scallions, cut into 2-inch pieces
  • 1 1/2 pounds sea-bass fillets (cut into 4 pieces)
  • 1 seedless cucumber, halved lengthwise and cut into 1/4-inch slices
  • 3/4 cup light cream or whole milk


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