Sea Bass Fillet in Saffron Sauce

Name: Sea Bass Fillet in Saffron Sauce
Prep time: 40 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 cup fish consommé; 1/4 cups dry white wine; 3 tablespoons dry vermouth; cayenne pepper; 1/4 teaspoons saffron; 3 teaspoons lime juice; 1 cup sour cream; 1 kilo sea bass fillet, 1 cm thick; 1/2 cups dry white wine; 1/4 cups chives, chopped; 2 teaspoons fresh thyme, chopped; salt; pepper; butter

Elda Benassini

The sea bass fillet tastes delicious with this creamy saffron sauce made with white wine.

Reviewed by Editorial Team of Kiwilimón

Published: 16-01-2010

Preparation

40 mins

Medium

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.

At the moment, this recipe does not have nutritional information.

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Sea Bass Fillet in Saffron Sauce

Ingredients

Preparation

Nutritional information

Presentation

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Sea Bass Fillet in Saffron Sauce

Ingredients

Preparation

Nutritional information

Presentation

Tips

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