Name: Pan Fried Sea Bass
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter, divided; Two 6- to 8-ounce fillets sea bass, skin on; Salt and freshly ground black pepper; 1/3 cup vermouth; 4 sprigs fresh thyme; Pinch saffron; 1/4 cup heavy cream; Blanched asparagus, for serving

Directions

Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

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Pan Fried Sea Bass

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