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Sea Bass Fillets In Saffron Lemon Sauce

Healthycooking's picture
Ingredients
  Lemon juice 1⁄4 Cup (4 tbs)
  Dried dill 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Nonalcoholic chardonnay/Water 1 Cup (16 tbs)
  Sea bass fillets 24 Ounce
  Capers 1 Teaspoon, drained, rinsed
  Saffron threads 1 Pinch, crushed
  Arrowroot/Cornstarch 1 Teaspoon
  Paprika 1 Pinch
  Ground black pepper 1 Pinch
Directions

In a 9" X 9" microwave-safe baking dish, combine the lemon juice, dill, salt, and 1/4 cup of the wine or water.
Add the sea bass and turn to coat.
Cover loosely with wax paper and microwave on high power for 4 minutes, or until opaque and cooked through.
Divide among individual plates and cover with wax paper to keep warm.
Pour the cooking liquid into a small saucepan.
Add the capers and cook over medium-high heat for 1 to 2 minutes, or until hot.
Place the arrowroot or cornstarch in a cup.
Stir in the remaining 2 teaspoons wine or water until dissolved.
Add the saffron to the cup.
Stir into the saucepan.
Cook, stirring constantly, for 1 to 2 minutes, or until thickened and clear.
Pour the sauce over the sea bass.
Sprinkle with the paprika and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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