Sea Bass with Saffron-Tomato Sauce

Method

• How to Make Sea Bass with Saffron-Tomato Sauce
• Preheat a large nonstick skillet over medium-high heat.
• Pat sea bass fillets dry with paper towels and season both sides with salt and freshly ground black pepper.
• In a small saucepan, combine saffron threads with dry white wine and set aside to infuse.
• In a separate skillet, heat 1 tablespoon of the extra-virgin olive oil over medium heat.
• Add diced onion and sauté for 2 minutes, stirring occasionally.
• Add diced red bell pepper to the onion; continue to cook for another 2 minutes.
• Stir in minced garlic, dried oregano, and red pepper flakes; cook for 1 minute until fragrant.
• Add drained diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally.
• Pour in the saffron-infused wine and simmer for 3–4 minutes until slightly reduced.
• Lower heat and stir in unsalted butter until the sauce is glossy and emulsified.
• Remove sauce from heat and fold in chopped fresh parsley leaves.
• In the first skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
• Place seasoned sea bass fillets skin-side down and sear undisturbed for 3 minutes.
• Carefully flip fillets and cook for another 2–3 minutes until the flesh is opaque and flakes easily.
• Transfer cooked sea bass fillets to serving plates.
• Spoon the saffron-tomato sauce generously over each fillet.
• Garnish with extra chopped parsley if desired.
• Serve immediately, pairing with a light salad or steamed seasonal vegetables for a balanced plate.
• For elevated plating, draw a swoosh of sauce on the plate before resting the fish atop; finish with a drizzle of olive oil.