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Sea Bass with Mussels and Saffron Cream Sauce

Crispy sea bass fillets served with a luxurious saffron cream sauce, fresh mussels, courgettes, tomatoes, samphire, and sea aster.

HealthyDinnerSeafoodSea BassMusselsSaffron
Estimated Nutrition
Calories
903.7
kcal / serving
3614.8 kcal total
Carbs
9.2g
per serving
36.8 g total
Fat
67.1g
per serving
268.2 g total
Protein
49.6g
per serving
198.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
g
Unsalted Butter
for mussels and bass
50
g
Butter
for sauce
110
ml
Double Cream
heavy cream
50
g
Unsalted Butter
to serve
Liquids
5
tbsp
White Wine
for steaming mussels
150
ml
White Wine
for sauce
NutsSeeds
1
pinch
Saffron Strands
2
tbsp
Chervil
roughly chopped
OilsFats
2
tbsp
Olive Oil
for mussels and bass
1
tbsp
Olive Oil
for sauce
Seafood
400
g
Mussels
cleaned and debearded
4
piece
Sea Bass Fillets
skin on, 175-200g each
Vegetables
1
piece
Shallot
diced
2
piece
Shallot
roughly chopped
1
piece
Yellow Courgette
balled with a Parisian scoop
1
piece
Green Courgette
balled with a Parisian scoop
3
piece
Tomatoes
peeled, seeded, and chopped
300
g
Samphire
100
g
Sea Aster

Method

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