i n g r e d i e n t s :
4 Servings
1 cup dry wine
1/4 cup minced shallots
2 teaspoons fresh lemon juice
1 teaspoons grated lemon peel
13 tablespoons chilled butter, cut into pieces
4 to 6oz sea bass
2 tablespoons chopped fresh parsley
Lemon wedges

p r e p a r a t i o n :
Boil wine and shallots in small saucepan over high heat until liquid is reduced to 2 tablespoons, about 4 minutes. Remove from heat. Stir in lemon juice and lemon peel. Add 12 tablespoons butter, 1 piece at a time, whisking just until butter melts.