Pan fried sea bass

Pan fried sea bass

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyEasy
1 tbsp olive oil
25g butter, divided
2 (175g to 250g) fillets sea bass, skin on
Freshly ground black pepper
80ml vermouth
4 sprigs fresh thyme
Pinch saffron
60ml double cream
1) Heat the olive oil and half of the butter in a large skillet. Season the fillets with some salt and pepper. Place the fillets in the skillet and cook for about 5 minutes on each side.

2) When the fish is cooked, set it aside on a plate and deglaze the pan with the vermouth. Add the thyme and saffron, leaving it to bubble until it's reduced by two thirds. Add the remaining butter and whisk, then add the double cream and heat through.

Serve the fillets with the light saffron cream sauce and blanched asparagus.

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