Active Time

　　10 min

　　Total Time

　　20 min

　　Fish is a good choice for a quick meal, and preparing this sprightly dill sauce from the pan juices (rather than using a stock) will really save you time.

　　

Ingredients

Makes 4 servings

　　3/4 pound green beans, trimmed

　　4 (6-ounces) black sea bass fillets

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　2 tablespoons olive oil

　　1/4 cup dry white wine

　　4 tablespoons unsalted butter

　　2 tablespoons chopped fresh dill

　　Garnish: lemon wedges

　　

Step 1

Preheat broiler. Bring a 6- to 8-quart pot of to a boil, then cook beans, uncovered, until tender, 5 to 7 minutes. Drain and transfer to a platter.

　　

Step 2

Meanwhile, pat fish dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil a 15- by 10-inch flameproof shallow baking pan with some of oil, then add fish, skin side down, and drizzle with remaining oil.

　　

Step 3

Broil 4 to 5 inches from heat until just cooked through, about 5 minutes, then arrange over beans. Put pan on stovetop over moderate heat, then add wine and boil 1 minute. Add butter in pieces, dill, and remaining 1/4 teaspoon each of salt and pepper and cook, stirring or swirling, until incorporated. Pour sauce over fish.