A lovely, flavorful, and colorful sauce with an elusive perfume that is the result of the saffron-vinegar combination. This is suitable for any firm-fleshed fish fillet. If you make the variation with the potato salad, you’d pretty much have a one-dish meal here; bread and salad would be nice additions.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Put 3 tablespoons of the oil in a nonstick skillet over medium-high heat. 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. Cook until brown, turning, once, about 3 minutes per side. Remove the fillets and set aside. Let the pan cool a bit, then wipe it out.
Step 2
Heat the remaining 2 tablespoons oil and add the garlic. Stir until fragrant, about 1 minute, then add the onion and bell pepper. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Step 3
Add the saffron, wine, stock, and salt and pepper. Return the fish to the pan, cover, and adjust the heat so the mixture simmers. Cook until the fish is done, about 5 minutes more.
Sea Bass with Saffron and Potatoes
Step 4
A more substantial dish: In step 2, add 1 pound potatoes, peeled and cut into 1-inch chunks, along with the onions. After adding the wine and stock, bring to a boil, then simmer until the potatoes are tender, about 20 minutes. Add the browned fish and finish as directed.
