Heat the butter in a wide saucepan. Chop the shallots and add them when the butter foams. When the shallots are softened, add the wine and vermouth and reduce by half. Then the stock and cream and reduce by half.
Heat a little oil in a frying pan. Score the sea bass at 1cm intervals. Lay them in the pan skin side down for 2 minutes, then 30 seconds on the other side.
To serve, pour some sauce over the fish, and serve with steamed broccoli and baked sweet potatoes.
Tip: If you have excess sauce, try freezing it in muffin tins so that you have individual portions.
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