Sea Bass or Other Fillets in Saffron Sauce

Name: Sea Bass or Other Fillets in Saffron Sauce
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil; 1 1/2 to 2 pounds fillets of sea bass, red snapper, catfish, monkfish, wolffish, or other firm fillets; Flour for dredging; 6 garlic cloves, peeled and lightly crushed; 1 medium onion, chopped; 1 red bell pepper, stemmed, seeded, and cut into strips; About 1/2 teaspoon saffron threads; 1/2 cup dry white wine or water; 1 cup fish or chicken stock preferably homemade (page 161 or 160) or water; Salt and black pepper to taste

December 14, 2011

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.

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