Sea Bass Fillets in Saffron Lemon Sauce Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Lemon juice | 1/4 Cup (16 tbs) | |
| Dried dill | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1/4 cup + 2 teaspoons nonalcoholic Chardonnay or water | ||
| 4 sea bass fillets (6 ounces each) | ||
| Capers | 1 Teaspoon, drained, rinsed | |
| Pinch of crushed saffron threads | ||
| 1 teaspoon arrowroot or cornstarch | ||
| Pinch of paprika | ||
| Ground black pepper | 1 Pinch | |
Directions
In a 9" X 9" microwave-safe baking dish, combine the lemon juice, dill, salt, and 1/4 cup of the wine or water.
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.
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.
Chef
