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Saffron butter seabass and veg

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The fish is normally baked in lavash bread bundles, but I skipped that step today and served it with saffron butter baby potatoes and mixed vegetables instead.

INGREDIENTS:
• For the fish- Pinch of saffron
• 2 garlic clove finely chopped
• 1tsp garlic powder
• 1tsp chilli flakes
• 60g melted butter
• 6 Seabass fillets
• 2 spring onions thinly sliced
• Handful of coriander chopped
• Salt and pepper to season

For the potatoes:
• 400g baby potatoes
• 3tbs butter
• Pinch of saffron
• Salt and pepper to season

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Other:
Other veg of choice I used courgettes, asparagus, green beans and broccoli seasoned with butter salt and pepper and chilli flakes.

 

METHOD:

Preheat the oven to 200 degrees Fahrenheit.

Using foil, line a baking tray. The potatoes should be washed. Allow to air dry.

For the potatoes, melt the butter and add the saffron and spice.

Pour the sauce over the potatoes and toss to coat. Preheat the oven to 350°F and bake for 10 minutes.

While you’re waiting, wash the fish fillets.
For the fish, combine the saffron, garlic, garlic powder, and chilli flakes in the butter.
Remove the potato tray from the oven.

Place the fillets on the tray after seasoning them with salt and pepper. Brush the butter mixture over the top.

On top of the fillets, scatter some spring onion and coriander.

You can add any additional vegetables you wish. Bake for about 12 minutes, or until the fish and vegetables are done.

Serve right away.

NOTE: Depending on the vegetables you use, you may need to change the cooking time. Some vegetables take longer to cook than others.

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