Pan Fried Sea Bass

1. 1

   Heat a large skillet with olive oil and 1 tablespoon butter.

2. 2

   Season the fillets with some salt and pepper.

3. 3

   Place fillets in skillet and cook about 5 minutes on each side.

4. 4

   When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds.

5. 5

   Add remaining butter and whisk followed by the heavy cream and heat through.

6. 6

   Serve fillets with light saffron cream sauce and blanched asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.