Pan-Fried Sea Bass with Saffron Braised Peas and Broad Beans

This is a Waitrose recipe card from June when broad beans were in season. I picked all of mine and then froze them as I had so many it was a bit overwhelming. This dish was delicious, the flavour was just wonderful. The original recipe recommends serving it with crusty bread but I served it alongside Ottolenghi's new potatoes with horseradish and sorrel.

Pan-Fried Sea Bass with Saffron Braised Peas and Broad Beans

(From Waitrose Recipe Card)

(Serves 4)

pinch saffron

2 tbsp oil

1 shallot, sliced

1 garlic clove, finely sliced

2 tsp thyme leaves

200ml white wine

200g peas, defrosted

200g broad beans, defrosted

4 sea bass fillets

Soak the saffron in 300ml of hot water. Meanwhile, heat 1 tbsp oil in a saucepan, add the shallot and cook over a medium heat for 3-5 min, until starting to brown. Add the garlic and cook for another min.

Stir in the thyme, pour in the wine and season. Simmer for 5-7 mins until reduced by half. Tip in the peas and broad beans and pour in the saffron water. Bring to the boil and simmer for 3 mins, until the peas and beans are tender.

Heat the remaining oil in a frying pan. Season the fish and fry skin side up for 2-3 mins. Turn over and cook for a further 2 mins. Spoon the braised peas and beans and their liquor into a 4 shallow bowls and top each with a sea bass fillet. Squeeze over some lemon juice and serve.