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    • Sea Bass with Saffron-Tomato Sauce

    Sea Bass with Saffron-Tomato Sauce

    Mark Sharron
    Easy
    35 minutes
    02-Apr

    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

    • 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.