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Grilled sea bass with cucumber and basil sauce and saffron pilaf


Serves: 4
timePrep time: 20 mins
timeTotal time:
Grilled sea bass with cucumber and basil sauce and saffron pilaf
Recipe photograph by Dan Jones.

Grilled sea bass with cucumber and basil sauce and saffron pilaf


Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
704Kcal
Fat
34gr
Saturates
19gr
Carbs
45gr
Sugars
2gr
Fibre
1gr
Protein
39gr
Salt
0.9gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 4 large or 8 small sea bass fillets
  • 25g butter, melted
For the sauce
  • 400ml chicken or fish stock
  • 150ml dry white wine
  • 100ml double cream
  • 150g piece cucumber
  • 25g chilled unsalted butter, cut into small cubes
  • 1 heaped tsp finely shredded basil leaves
For the saffron pilaf
  • 225g basmati rice
  • 25g butter
  • 3 shallots, finely chopped
  • 3 fresh bay leaves
  • ½ x 0.4g jar saffron

Step by step

  1. For the sauce, put the stock and wine into a medium pan and boil rapidly for 15 minutes until reduced by half. Add the cream; bubble the sauce for a couple of minutes. Set aside. Peel the cucumber, cut in half lengthways and neatly scoop out the seeds with a teaspoon (or a melon baller, if you have one), then slice.
  2. Wash the rice in cold water until it runs clear; drain well. Melt the butter in a medium-sized pan, add the shallots and bay leaves, cover and cook for 10 minutes until soft but not browned. Stir in the rice, saffron, ½ teaspoon of salt and 400ml boiling water. Bring to the boil, stir once, lower the heat, cover and leave to cook over a low heat for 8 minutes. Turn off the heat; leave undisturbed for a further 2 minutes.
  3. Meanwhile, preheat the grill to high. Slash the skin of the sea bass fillets a few times, then brush the fillets on both sides with the melted butter and season with salt and black pepper. Put the fillets skin-side up on a buttered baking tray.
  4. Slide the fish under the grill, about 5cm from the heat, and grill for 7-8 minutes or until the skin is nicely browned and the fish just cooked through. Meanwhile, bring the sauce back to a simmer and whisk in the chilled butter a small piece at a time, then stir in the sliced cucumber. Season to taste and stir in the basil.
  5. Put the pilaf and fish on 4 warmed plates. Spoon the sauce over; serve.

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