Pan Fried Sea Bass with a Saffron Sauce

Name: Pan Fried Sea Bass with a Saffron Sauce
Ingredients: 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; freshly ground black pepper; olive oil to cook; 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; Crushed New Potatoes (see recipe), with a handful of watercress mixed in rocket

recipebinder.co.uk

Sea Bass: Place the orange juice and zest, thyme, garlic and olive oil in a large bowl and toss the Sea Bass in the marinade. Allow the John Dory to marinate covered in the refrigerator for 30...

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Ingredients

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
freshly ground black pepper
olive oil to cook
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
Crushed New Potatoes (see recipe), with a handful of watercress mixed in rocket