Sea Bass or Other Fillets in Saffron Sauce

Name: Sea Bass or Other Fillets in Saffron Sauce
Prep time: 30 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 1 cup fish or chicken stock preferably homemade or water; ½ cup dry white wine or water; ½ cup dry white wine or water; About ½ teaspoon saffron threads; Salt and black pepper to taste; Salt and black pepper to taste; 1 cup fish or chicken stock preferably homemade or water; 1 cup fish or chicken stock preferably homemade or water; 1½ to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets; 1½ to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets; 1½ to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets; 1½ to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets; 1 red bell pepper, stemmed, seeded, and cut into strips; 1 medium onion, chopped; 6 garlic cloves, peeled and lightly crushed; Flour for dredging; 5 tablespoons extra virgin olive oil; 1½ to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

5 tablespoons extra virgin olive oil
1½ to 2 pounds fillets of sea bass, red snapper, catfish, monkfis

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

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.
Heat the remaining