Sea Bass with Caper Cream Sauce Recipe

2 tablespoons unsalted butter
four 6- to 7-ounce pieces sea bass fillet [or other thick white fish]
1 cup heavy cream
1 tablespoon Champagne or dry white wine
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 tablespoon drained capers

In a large heavy skillet heat the butter over moderately high heat until the foam subsides, in it saute the bass, turning it once, for 1 minute, and transfer it with a slotted spatula to a plate. Into the butter remaining in the skillet stir the cream, the Champagne, the Worcestershire sauce, the mustard, the capers, and salt and pepper to taste, scraping up the brown bits, return the bass to the skillet, and simmer the mixture for 5 to 7 minutes, or until the bass just flakes.