Fish Fillets on Watercress au Gratin

° Serves 4

This attractive, fresh-tasting fish dish makes a perfect first course for an elegant dinner but could also be served as a main course for a special lunch.

When preparing the watercress, remove the bottom 2 inches of the stems, approximately where they are usually bound together with elastic, and reserve for soup.

• 4 tablespoons virgin olive oil
• 2 cloves garlic, peeled and chopped fine (about 1 teaspoon)
• 2 bunches watercress, bottom 2 inches of stems removed, washed (about 4 cups)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 fillets black sea bass, tilefish, red snapper, or cod (about 5 ounces each)
• 1½ slices white bread

Heat 2 tablespoons of the olive oil in a large skillet. When the oil is hot, add the garlic and sauté for 5 seconds. Add the watercress, still wet from washing, with ¼ teaspoon each of the salt and pepper. Sauté 1 minute, or until wilted.

Arrange the watercress in a gratin dish large enough to lay the fish in a single layer, creating a bed. Arrange the fish fillets on top. Sprinkle with ¼ teaspoon each salt and pepper.

Place the bread in a food processor and process to crumbs (you should have about 1 cup). Mix the crumbs gently with the remaining 2 tablespoons olive oil and sprinkle on top of the fish. (The dish can be prepared a few hours ahead to this point.)

When you are ready to cook the fish, preheat the broiler. Place the gratin under the broiler, about 10 inches from the heat source, and cook for 10 to 12 minutes, until the fish is just cooked through and the bread crumbs are lightly browned. If you want the crumbs browner yet, move the dish closer to the heat source and cook for another 2 to 3 minutes. Serve immediately.

Note: You can substitute 4 cups trimmed spinach for the watercress.

Buy your fish already filleted to save yourself time and effort.