Potatoes Crusted Sea Bass with Saffron Sauce
Fish… is all I could think since this morning when I got up at 4 am. We have not had fish in so long and I wanted to prepare something new. I am into sauces, so founding a new sauce has been fun. The sauce from the below recipe was adapted from a restaurant in a winery in California. Actually, I originally fallowed the recipe by the note but I was not pleased with the timing as well as the sauce that I modified it to suit my palate. For a side dish, my son and I did not see eye to eye. My son wanted steamed broccolis, I wanted spinach…. Well… we are told as a parent to pick your battles, and tonight I was in no mood to do so and therefore prepared two sided dishes. Broccolis for my son, spinach for me. After all he wanted broccolis and I could not refuse him. Great side dishes.
TIP: Do cook the potatoes. Do not follow my timing for cooking the fish as every stove is different. I have a Wolf that can go from 500BTU to 16000BTU. There is nothing more undesirable to bite into a not cooked potatoes. Make sure that the outside is nice and crisp, and the interior is soft.
I added mascarpone. More cream would have been fine. I was not too happy with the flavor of the cream and saffron and the mascarpone gave it a smoother texture-flavor. Here is just a personal taste.