2 cups watercress sprigs
2 teaspoons salt flakes
Freshly ground black pepper, to taste
2 cups hot fish stock
2 cups cream
2 tablespoons butter
4 x 180g pieces Gemfish fillets, skin off, bones removed
Boiled pasta or noodles, to serve

Combine watercress, salt, pepper, stock and cream in food processor or blender and process until smooth.

Melt butter in a frying pan. Add fish and cook for 4 minutes, then turn and cook other side for 2 minutes, or until flesh is opaque and flakes easily when tested with a fork.

Place fillets on warm plates, spoon sauce over the top and serve with boiled pasta or noodles.