zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pan-fried sea bass with saffron-braised peas and broad beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pan-fried sea bass with saffron-braised peas and broad beans

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    Pinch saffron
    2 tbsp olive oil
    1 echalion shallot, sliced
    1 clove garlic, finely sliced
    2 tsp fresh thyme leaves
    200ml dry white wine
    200g peas, defrosted if frozen
    200g broad beans, defrosted if frozen
    4 boneless sea bass fillets, thawed if frozen

    Method

    1. Soak the saffron in 300ml hot water. Meanwhile, heat 1 tbsp of the oil in a deep frying pan, add the shallot and cook over a medium heat for 3–5 minutes, until starting to brown. Add the garlic and cook for another minute.

    2. Stir in the thyme, pour in the wine and season. Simmer for 5–7 minutes, until reduced by half. Tip in the peas and beans and pour in the saffron water. Bring to the boil and simmer for 3 minutes, until the peas and beans are tender.

    3. Heat the remaining oil in a non-stick frying pan. Season the fish and fry, skin side up, for 2–3 minutes. Turn over and cook for a further 2 minutes. Spoon the braised peas and beans and their liquor into 4 shallow serving bowls, and top each with a sea bass fillet. Serve with lemon wedges and crusty bread.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    For bruschetta to serve alongside the sea bass, brush slices of ciabatta with olive oil and toast them in a griddle pan.

    Comments

    Average user rating

    4 stars

    Glossary