Sea Bass Fillets in Saffron Lemon Sauce
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried dill||1⁄2 Teaspoon|
|Nonalcoholic chardonnay/Water||1 Cup (16 tbs)|
|Sea bass fillets||24 Ounce|
|Capers||1 Teaspoon, drained, rinsed|
|Saffron threads||1 Pinch, crushed|
|Ground black pepper||1 Pinch|
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.