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Sea Bass Fillets in Saffron Lemon Sauce Recipe
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried dill||1⁄2 Teaspoon|
|Nonalcoholic chardonnay/Water||1 Cup (16 tbs)|
|Sea bass fillets||24 Ounce|
|Capers||1 Teaspoon, drained, rinsed|
|Saffron threads||1 Pinch, crushed|
|Ground black pepper||1 Pinch|
Calories 177 Calories from Fat 31
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 0.88 g4.4%
Trans Fat 0 g
Cholesterol 69.7 mg
Sodium 192.7 mg8%
Total Carbohydrates 3 g1%
Dietary Fiber 0.27 g1.1%
Sugars 1 g
Protein 32 g64%
Vitamin A 8.8% Vitamin C 12.8%
Calcium 4% Iron 6.5%
*Based on a 2000 Calorie diet
Add the sea bass and turn to coat.
Cover loosely with wax paper and microwave on high power for 4 minutes, or until opaque and cooked through.
Divide among individual plates and cover with wax paper to keep warm.
Pour the cooking liquid into a small saucepan.
Add the capers and cook over medium-high heat for 1 to 2 minutes, or until hot.
Place the arrowroot or cornstarch in a cup.
Stir in the remaining 2 teaspoons wine or water until dissolved.
Add the saffron to the cup.
Stir into the saucepan.
Cook, stirring constantly, for 1 to 2 minutes, or until thickened and clear.
Pour the sauce over the sea bass.
Sprinkle with the paprika and pepper.