Thursday, May 12, 2011

Sea Bass with saffron and garlic

A delicious and light summer dish, so simple and easy you can practically do it with your eyes closed

Serve 2


1 Sea Bass, gutted (to be honest any fish will do really)
1 lemon, quartered
a few garlic cloves, peeled and quartered
handful of parsley
saffron strands
white wine
cup of stock (fish or veg)

(other ingredients you could add.. chopped chilli, shallots, capers)


1. heat oven to 180˚

2. Place fish in an oven proof dish. add lemon, garlic, parsley and saffron

3. cover with wine (about half way up) and stock.

4. cover with tin foil and cook in oven for about 20-30mins.. you might want to turn the fish half way through. when cooked the meat should be flaky yet moist, and should come away easily with a fork.

Serve with veg or rice.. watch out for bones!

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