If you have been reading this blog for any length of time you will already know that I loves me some sea bass. Overall I am not that big a fan of fish even though I cook it all the time for the husband. The other night I made pan fried sea bass with saffron rice and we were both very happy with the meal.
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Pan Fried Sea Bass with Saffron Rice
Serves 2
- 2 6 oz sea bass fillets
- 1 TBS all purpose flour
- salt and pepper
- 1 TBS canola oil
- 1 cup jasmine rice
- 1 cut water
- 1 tsp unsalted butter
- 1 pinch saffron
- 1 tsp salt
- 2 TBS dried cranberries
Preheat oven to 350
- Add the rice and 1 cup of water to a rice cooker. Stir in the saffron and salt. Drop in the butter. Cook until done. If cooking on the stovetop you will need 2 cups of water. When the rice cooker beeps, start the fish.
- Mix the flour with about 1/2 tsp salt and pepper to your liking. Coat the sea bass fillets with the flour and set aside
- Heat an oven safe fry pan over medium heat until hot. Add the canola oil.
- Add the fillets to the hot pan and let cook for about 4 minutes. Carefully turn over and let cook for another four minutes.
- Remove the pan the oven to finish cooking, about 8 minutes depending on how thick your fillets are. If your fillets, like mine were of different thicknesses, start the fatter one first.
- Just before serving, open the rice cooker and stir in the dried cranberries.
Serve with a green salad or vegetable of choice. We had a salad.
How Was the Pan Fried Sea Bass with Saffron Rice?
Oh so good. This fish is so deliciously buttery all on its own it really doesn’t need anything. The saffron rice is something I have made before and we both enjoy it – saffron is one of those flavors you either love or hate and I get that. It’s strong flavor was a wonderful complement to the rich fish.
A simple green salad with a vinegary dressing was all this meal needed to be complete and we were very happy. I am only sorry that these were my last sea bass fillets and given what this fish costs I doubt I will be getting any more any time soon.
For dessert there were still some of the cheesecake brownie bars left. So all in all a lovely meal.
PrintPan Fried Sea Bass with Saffron Rice
Perfectly cooked sea bass – pan fried then finished in the oven – with a side of saffron rice with dried cranberries
Ingredients
- 2 6 oz sea bass fillets
- 1 TBS all purpose flour
- salt and pepper
- 1 TBS canola oil
- 1 cup jasmine rice
- 1 cut water
- 1 tsp unsalted butter
- 1 pinch saffron
- 1 tsp salt
- 2 TBS dried cranberries
Instructions
Preheat oven to 350
- Add the rice and 1 cup of water to a rice cooker. Stir in the saffron and salt. Drop in the butter. Cook until done. If cooking on the stovetop you will need 2 cups of water. When the rice cooker beeps, start the fish.
- Mix the flour with about 1/2 tsp salt and pepper to your liking. Coat the sea bass fillets with the flour and set aside
- Heat an oven safe fry pan over medium heat until hot. Add the canola oil.
- Add the fillets to the hot pan and let cook for about 4 minutes. Carefully turn over and let cook for another four minutes.
- Remove the pan the oven to finish cooking, about 8 minutes depending on how thick your fillets are. If your fillets, like mine were of different thicknesses, start the fatter one first.
- Just before serving, open the rice cooker and stir in the dried cranberries.
