Sea Bass or Other Fillets in Saffron Sauce Recipe

Name: Sea Bass or Other Fillets in Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil; 1 1/2 to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets; Flour for dredging; 6 garlic cloves, peeled and lightly crushed; 1 medium onion, chopped; 1 red bell pepper, stemmed, seeded, and cut into strips; About 1/2 teaspoon saffron threads; 1/2 cup dry white wine or water; 1 cup fish or chicken stock preferably homemade (page 161 or 160) or water; Salt and black pepper to taste

Servings: persons

5 tablespoons extra virgin olive oil
1 1/2 to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets
Flour for dredging
6 garlic cloves, peeled and lightly crushed
1 medium onion, chopped
1 red bell pepper, stemmed, seeded, and cut into strips
About 1/2 teaspoon saffron threads
1/2 cup dry white wine or water
1 cup fish or chicken stock preferably homemade (page 161 or 160) or water
Salt and black pepper to taste

1
Put 3 tablespoons of the oil in a nonstick skillet over medium-high heat.
2
A couple of minutes later, when the oil is hot (a pinch of flour will sizzle), dredge each fillet in the flour and add to the skillet.
3
Cook until brown, turning, once, about 3 minutes per side.
4
Remove the fillets and set aside.
5
Let the pan cool a bit, then wipe it out.
6
Heat the remaining 2 tablespoons oil and add the garlic.
7
Stir until fragrant, about 1 minute, then add the onion and bell pepper.
8
Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
9
Add the saffron, wine, stock, and salt and pepper.
10
Return the fish to the pan, cover, and adjust the heat so the mixture simmers.
11
Cook until the fish is done, about 5 minutes more.
12
A more substantial dish: In step 2, add 1 pound potatoes, peeled and cut into 1-inch chunks, along with the onions.
13
After adding the wine and stock, bring to a boil, then simmer until the potatoes are tender, about 20 minutes.
14
Add the browned fish and finish as directed.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, 1 1/2 to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets, Flour for dredging, 6 garlic cloves, peeled and lightly crushed, and more.

Yes, Sea Bass or Other Fillets in Saffron Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass or Other Fillets in Saffron Sauce

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