Sea Bass With Saffron

Our answer

Nigella's Sea Bass With Saffron, Sherry And Pinenuts (from NIGELLA SUMMER) is a quick to cook dish that combines the flavours of Spain with delicate fillets of sea bass. For a version without alcohol we would suggest using a weak (or light) fish or vegetable stock (broth) instead of the sherry. It needs to be weak as if regular stock is used then the sauce will be too salty once the liquid has been reduced. Balsamic or shery vinegars would be too acidic, even after being reduced, and would overwhelm the flavours of the other ingredients.

Pine nuts are most commonly associated with Italy, but they are a popular ingredient in Spain and pine nuts are indigenous to several Mediterranean countries. When toasted, they have a slightly resinous flavour that balances the sweetness of the sultanas (golden raisins) and they also provide some crunch and textural contrast to the flaky flesh of the fish. The pine nuts can be omitted, or could be replaced with slivered almonds that are cooked in the same way.