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Herb-Crusted Sea Bass with Roasted Autumn Vegetables and Saffron Sauce
Herb-Crusted Sea Bass with Roasted Autumn Vegetables and Saffron Sauce

Herb-Crusted Sea Bass with Roasted Autumn Vegetables and Saffron Sauce
A sophisticated dish featuring sea bass with a herb crust, complemented by seasonal roasted vegetables and a luxurious saffron sauce.
Herb-Crusted Sea Bass with Roasted Autumn Vegetables and Saffron Sauce
Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 30
    g
     bread crumb
  • 20
    ml
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 0.5
    g
     saffron thread
  • 50
    ml
     cream
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Herb-Crusted Sea Bass with Roasted Autumn Vegetables and Saffron Sauce
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix parsley, thyme, and bread crumbs in a bowl.
  3. Brush sea bass fillet with olive oil and press into the herb mixture to coat.
  4. Place the fillet on a baking tray and bake for about 20 minutes.
  5. Cut carrots and parsnips into sticks, toss with olive oil, salt, and pepper.
  6. Roast vegetables in the oven for about 30 minutes until tender.
  7. For the saffron sauce, heat cream in a small saucepan over low heat.
  8. Add saffron threads and let them infuse for about 10 minutes.
  9. "Serve the herb-crusted sea bass with roasted vegetables and drizzle with saffron sauce.
Nutrition Per Serving 514 g Per 100g
Energy 737.8 kcal 144 kcal
Protein 47.7 g 9.3 g
Fibre 10.1 g 2.0 g
Salt 0.9 g 0.2 g
Sugar 13.2 g 2.6 g
Carbohydrates 53 g 10.3 g
Fat 39.3 g 7.7 g
  • 1
    item
     sea bass fillet
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 30
    g
     bread crumb
  • 20
    ml
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 0.5
    g
     saffron thread
  • 50
    ml
     cream
1
Servings
0

Preheat the oven to 200°C.

Mix parsley, thyme, and bread crumbs in a bowl.

Brush sea bass fillet with olive oil and press into the herb mixture to coat.

Place the fillet on a baking tray and bake for about 20 minutes.

Cut carrots and parsnips into sticks, toss with olive oil, salt, and pepper.

Roast vegetables in the oven for about 30 minutes until tender.

For the saffron sauce, heat cream in a small saucepan over low heat.

Add saffron threads and let them infuse for about 10 minutes.

"Serve the herb-crusted sea bass with roasted vegetables and drizzle with saffron sauce.

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