Bass in Lime Cream

Mix whipping cream and lime juice in small bowl; let stand at room temperature covered until as thick as yogurt, 2 to 3 hours.

Make Fish Stock (or have ready).

Heat fish stock in large saucepan uncovered over medium heat to simmering; simmer stock until reduced to 1 cup, about 35 minutes. Keep warm.

Heat oven to 375F. Spread melted butter in bottom of large baking pan; sprinkle shallots over butter. Season fish with salt and pepper. Place fish in baking pan; add reduced stock. Cover fish with buttered parchment paper; bake on center oven rack just until fish flakes with fork, about 35 minutes. Remove to large serving platter; cover; keep warm.

Strain pan juices into medium-size saucepan; stir in cream mixture. Cook uncovered over medium-high heat, stirring occasionally, until sauce thickens and coats spoon, 12 to 14 minutes; remove from heat. Stir in chives and lime slices. Taste and adjust seasonings. Pour sauce over fish; arrange lime slices on fish. Garnish with watercress.