Stir the consommé, wine, and vermouth. Boil until reduced to 1/2 cup. Add the saffron, pepper, and lemon juice. Let it sit for 10 minutes. Add the cream and boil until reduced to 1/2 cup. Season with salt and pepper.
Place the butter in a baking dish, season the fish with salt and pepper, add lemon juice, green onions, thyme, and half a cup of dry white wine. Bake in the oven (preheated to 180 degrees Celsius) for 10 minutes, or until the fish is opaque.
Put some of the sauce on a plate and place the fish fillet on top, adding a little more sauce over the fish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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