Skip to main content

Serve this citrusy dish with a side of asparagus.

Servings: 4

Ingredients

11/2 pound (750 grams) striped bass fillets, cut into 4 portions

3 tablespoons lime juice

1/4 cup unsalted butter

1/2 cup dry white wine

2 large pinches saffron

Salt and freshly ground pepper

1 teaspoon grated lime rind

Garnish

1/2 lime, thinly sliced

Method

Preheat oven to 375 F. Wipe striped bass clean with paper towel and arrange in one layer in a gratin dish. Pour lime juice over bass. Set aside.

Heat 2 tablespoons butter in a small pot over medium heat. Add wine and bring to boil. Add saffron, crumbling it with your fingers, and season with salt and pepper. Turn heat to medium-low and let it bubble for 2 to 3 minutes or until liquid is bright yellow. Pour sauce over fish.

Season fish with salt and pepper. Cover with foil and bake for about 25 minutes, basting once or twice, or until white juices appear. Pour cooking juices into a small saucepan over high heat. Add grated lime rind and boil rapidly for 2 to 3 minutes or until it thickens slightly. Stir in remaining 2 tablespoons butter.

Place each piece of fish in the middle of a hot plate and coat with sauce. Decorate fish with lime slices.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.