INGREDIENTS
2 TBSP. olive oil
4 TBSP. butter, divided
4 sea bass fillets, skin on
Salt and pepper
2/3 cup vermouth
4 sprigs fresh thyme
Pinch saffron
1/2 cup heavy cream
DIRECTIONS
Heat a large skillet with olive and 1 TBSP. butter.
Season the fillets with salt and pepper.
Place in skillet; cook 5 minutes on each side.
When fish is done, set aside on a plate and deglaze the pan with the vermouth.
Add the thyme and saffron leaving to bubble until its reduced by two thirds.
Add remaining butter and whisk in the heavy cream; heat through.
Serve fillets with the cream sauce.
Serves 4.
