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    Sea Bass with Saffron, Sherry and Pine Nuts

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    Sea Bass with Saffron, Sherry and Pine Nuts

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

    Serves: 6

    Ingredients

    • 1kg sea bass fillets, skinned
    • Salt
    • 2 tbsp sultanas
    • Good pinch of saffron strands
    • 4 tbsp amontillado sherry
    • 3 tbsp pine nuts
    • 125ml water

    Method

    1. Cut the fish into smaller pieces, however you want, and sprinkle lightly with salt.
    2. Put the sultanas in a bowl, strew with the saffron, warm up the sherry and pour it over.
    3. Put a thick-bottomed frying pan on a medium-low heat and toss the pine nuts in it until they take on a deep-gold colour and give off their waxy, aromatic scent. Pour on to a plate and put on one side.
    4. Pour the sultanas in their saffroned sherry into the emptied pan and add the water, then put back on the heat and let it come to a simmer. Add the fish fillets, or as many as will fit in one layer. If they aren't pretty much submerged, add more water. After about 1 minute simmering, turn them over with a couple of spatulas. They cook very quickly so if you leave it too long, they'll flake as you turn them. Give them another minute or so on the second side and remove to a plate. Continue till you've cooked all the fish, adding more water as necessary. When you've finished, use the spatula to remove as many sultanas as you can and add them to the cooked fish on the plate, then turn the heat under the frying pan to high and let the sherry-saffron juices reduce till you have a just-liquid yellow syrup. Pour this over the fish, then scatter over the toasted pine nuts and serve with simply cooked puy lentils and rice.

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