33-artwork
33-artwork

Chilean Sea Bass with Saffron and Sauté Dark Greens

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November 5, 2015

Once cooked, the bass has a crispy golden brown layer. The meat is soft and melts in your mouth while your taste buds are ravished by the gentle abduction of the saffron hints.

Ingredients

2 Servings

2 pieces Chilean Sea Bass

1 teaspoon saffron

¼ stick of butter

1 bunch kale, cleaned, steam-trimmed and cut to small pieces

1 orange peel

1 garlic clove

Salt to taste

Directions

1Preheat the oven to 400 F.

2Wash the fish. Line the baking pan with parchment paper. Lightly salt the fish and place it gently in the pan skin down. Cut the butter into very thin slices and place them on top and on each side of the sea bass. Sprinkle the saffron treads.

3Bake it for 15-20 min.

4Bring to boil a pot with salted water. Add the kale and cook for 1 min.

5Heat 1 tablespoon butter over low heat In a large skillet. Be careful do not burn the butter. Add the garlic with the orange peel and cook for less than a minute; just enough to start extracting the fragrance. Add the kale, mix well and cook for another 3 min.

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