Pan Fried Sea Bass with a Saffron Sauce | Recipe Binder

Ingredients

• Sea Bass:
• 6x 150g-200g Sea Bass fillets, each sliced at an angle width wise into three equal pieces
• Juice and zest of half and orange
• 1 tbsp finely chopped fresh thyme
• 1 garlic clove, bruised
• 1 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper
• olive oil to cook
• Sauce:
• 300ml fish stock
• 200ml noilly prat or dry white wine
• 100ml double cream
• 1 pinch saffron
• 4 plum tomatoes or vine ripened tomatoes, concasse (deseeded and diced)
• 2 tbsp shredded basil leaves
• To serve:
• Crushed New Potatoes (see recipe), with a handful of watercress mixed in rocket