Saffron-Simmered Sea Bass with Preserved Lemons

Delicate sea bass fillets poached in a saffron-scented broth with preserved lemons and capers.

Cuisine: Mediterranean

Category: Seafood

Prep: 15 minutes. Cook: 12 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) sea bass fillets
• 1/2 tsp saffron threads
• 1 preserved lemons
• 1/2 cup white wine
• 1 cup chicken broth
• 2 tbsp capers
• 1 lemon
• 1 tbsp olive oil
• 1 tbsp fresh dill
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Season sea bass fillets with 1/4 tsp sea salt and 1/4 tsp black pepper.
2. Step 2: Place fillets skin-side down in skillet and cook for 3 minutes until golden. Flip and cook for 2 minutes more, then remove and set aside.
3. Step 3: Add 1/2 cup white wine and 1 cup chicken broth to the skillet, scraping up any browned bits. Stir in 1/2 tsp saffron threads and 1 sliced preserved lemon (rind removed). Simmer for 5 minutes until slightly reduced.
4. Step 4: Return sea bass to skillet, add 2 tbsp capers and 1 tbsp chopped fresh dill. Simmer for 4 minutes until fish is cooked through and flakes easily.
5. Step 5: Squeeze juice from 1 lemon over the dish and serve immediately.