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    • Sea Bass with Saffron-Tomato Sauce

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 10g; Carbs 2g; Protein 25g
    Sea bass with saffron-tomato sauce is a deliciously flavorful dish that is sure to impress. It is a simple dish to prepare and can be served as an entree for a special occasion or a casual dinner. The saffron and tomatoes combine to create a rich and flavorful sauce that enhances the delicate flavour of the sea bass. This dish is an excellent source of protein and is low in fat and calories, making it a nutritious and delicious meal.    
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    Ingredients

    • 4 (6-ounce) sea bass fillets
    • 2 tablespoons extra-virgin olive oil
    • Salt and freshly ground black pepper
    • 1/4 teaspoon saffron threads
    • 1/2 cup dry white wine
    • 2 tablespoons unsalted butter
    • 1/2 cup diced onion
    • 1/2 cup diced red bell pepper
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1 (14.5-ounce) can diced tomatoes, drained
    • 2 tablespoons chopped fresh parsley leaves
    • 1/4 teaspoon red pepper flakes

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the onion, bell pepper, garlic, and oregano and cook for 3 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Add the red pepper flakes and stir to combine.
    • Return the sea bass fillets to the skillet and cook for 3-4 minutes, or until the sauce has thickened.
    • Serve the sea bass with the saffron-tomato sauce.