Chilean Sea Bass with Saffron and Sauté Dark Greens

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Once cooked, the bass has a crispy golden brown layer. The meat is soft and melts in your mouth while your taste buds are ravished by the gentle abduction of the saffron hints.

2 Servings

2 pieces Chilean Sea Bass
1 teaspoon saffron
¼ stick of butter
1 bunch kale, cleaned, steam-trimmed and cut to small pieces
1 orange peel
1 garlic clove
Salt to taste

01. December 2011 by admin
Categories: December Issue, Recipes | Leave a comment

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