Instructions: Fillet the sea bass by making the first cut behind the gills to the backbone; starting at the tail end, cut toward the head along the backbone; remove fillet. Turn fish over; repeat. Trim the thin edges of the fillets for even cooking. Remove pin bones with pliers. Cut each fillet in half for first-course serving; leave whole for main-course serving.

Heat oven to 450 degrees. Heat butter, salt, and pepper in a large saute pan over medium heat. Add mushrooms; toss to coat. Cook until mushrooms release their liquid.

Heat an ovenproof saute pan over medium-high heat. Season both sides of the fillets with salt and pepper. Add canola oil to pan. When oil is hot but not smoking, add fillets skin-side down; remove from heat if too hot. Sear until crisp, golden brown, 1 1/2 to 2 minutes. Place the pan (with the fillets still flesh-side-up) in the oven for 2 to 3 minutes.

Add shallots to mushrooms, and saute. Toss greens with 3/4 quantity of Sherry Vinaigrette. Remove mushrooms from heat; add remaining vinaigrette and chives.

Drain fillets on paper towel. Distribute dressed greens on plates; top with mushrooms and fillets. Garnish each with chervil.

SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars, and oils in a small bowl. Adjust seasonings, and set aside.

Serves 4 as a first course, 2 as a main course.

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