Printer-friendly versionPDF version
Last night I made Chilean sea bass fillets with shrimp in a basil, tomato and saffron sauce. It's been a long time since I last cooked sea bass and it turned out wonderful; A truly elegant dinner. The preparation is fairly simple: Sea bass fillets are cooked in white wine together with basil, cherry tomatoes, garlic, onion and saffron.
- 4 Chilean sea bass fillets, ca. ½ lb / 200g each
- 1 lb / 450 g raw shrimp, peeled, head and tail off
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp / 30g butter
- 5 oz / 150g cherry tomatoes, cut in halves
- 1 handful of fresh basil leaves, cut into fine shreds (chiffonade)
- ½ tsp salt or to taste
- ¾ cup / 180ml white wine
- ca. ½ tsp saffron
- a few fresh basil leaves for garnish
- 1/3 cup / 80ml sour cream
- ca. 1 tbsp corn starch in ¼ cup / 60ml water
- Set heavy pan over low-medium heat. Melt butter, add chopped onion. Cook until soft and translucent, ca. 5-7 minutes. Do not brown.
- Add garlic and salt. Cook until garlic is soft.
- Add white wine, shredded basil leaves, tomatoes and saffron.
- Add sea bass fillets. Cover partially and cook until the fish is done. Turn once during cooking.
- Remove sea bass fillets from pan, set aside and keep warm.
- Add shrimp. Cook cook for about a minute.
- Stir in sour cream. Whisk the corn starch into ¼ cup / 60ml water and add to the pan. Turn up heat and stir frequently until the starch thickens.
- Serve fish fillets with the sauce. Garnish with fresh basil leaves.
Serve with pasta.
Preparation time ca. 1 hour
Yields 4 servings
Bookmark/Search this post with