Pan Seared Sea Bass with Lemon and Watercress

1. Heat a heavy-bottomed skillet over medium-high heat.
2. Coat both sides of the fish liberally with the olive oil, and season with salt and pepper.
3. Put the fish in the hot skillet. If the fish has the skin on it, then put it skin side down into the skillet to cook first. Cook for about 3 minutes.
4. Gently turn the fish over to cook about another 2 minutes.
5. Add the chicken stock to the pan and squeeze the juice of ½ a lemon into the pan.
6. Allow the stock to reduce by half, this happens quickly.
7. Turn the heat off; remove the fish from the pan and plate it.
8. Whisk the cold butter into the sauce.
9. Add the watercress and stir to combine.
10. When the watercress is wilted and the butter is melted, pour the sauce over the fish.