Ingredients with Measurements:
- 4 sea bass fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 cup heavy cream
- 4 cups fresh spinach leaves
Special equipment needed:
- Large skillet
- Small bowl
- Whisk
Step-by-step instructions:
1. Season the sea bass fillets with salt, black pepper, paprika, garlic powder, onion powder, cumin, and coriander. Set aside.
2. In a small bowl, steep the saffron threads in hot water for 5 minutes.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
4. Add the seasoned sea bass fillets to the skillet, and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.
5. Add the chicken broth and white wine to the skillet, and bring to a simmer. Cook for 5 minutes, or until the liquid has reduced by half.
6. Add the saffron threads and their soaking liquid to the skillet, and whisk to combine.
7. Add the heavy cream to the skillet, and whisk to combine. Cook for 2-3 minutes, or until the sauce has thickened slightly.
8. Add the fresh spinach leaves to the skillet, and stir until wilted.
9. Return the sea bass fillets to the skillet, and spoon the saffron and spinach sauce over the top.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 6g
Protein: 34g
Substitutions for ingredients:
- Sea bass fillets can be substituted with any other white fish fillets.
- Chicken broth can be substituted with vegetable broth.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with coconut cream or cashew cream.
Variations:
- Add diced tomatoes to the sauce for a burst of freshness.
- Use baby spinach leaves instead of regular spinach leaves for a more delicate texture.
- Substitute the sea bass fillets with shrimp or scallops for a seafood twist.
Tips and tricks:
- Make sure to season the sea bass fillets generously for maximum flavor.
- Use a whisk to combine the saffron threads and their soaking liquid for a more even distribution.
- Be careful not to overcook the sea bass fillets, as they can become dry and tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sea bass fillets on a bed of saffron and spinach sauce, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes or rice pilaf
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes or rice pilaf
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the sea bass fillets are sticking to the skillet, make sure the skillet is well-oiled before adding the fillets.
Food safety advice:
- Make sure to cook the sea bass fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Saffron is a spice that has been used for thousands of years, dating back to ancient Persia. It is prized for its unique flavor and vibrant yellow color, and is often used in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
The sea bass fillets are seasoned with a blend of warm spices, including cumin, coriander, and turmeric, which add depth and complexity to the dish. The saffron and spinach sauce is creamy and savory, with a subtle sweetness from the saffron threads.
Serving suggestions:
Serve the sea bass fillets with saffron and spinach sauce as a main course for a special occasion or dinner party. Pair it with a crisp white wine and roasted vegetables for a complete meal.
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