Our saffron recipes

Seabass papillote with saffron and pepper sauce and sweet potato chips

Print Recipe
Seabass papillote with saffron and pepper sauce and sweet potato chips
Cuisine Spanish
Servings
people
Ingredients
Ingredients for the seabass papillote
  • 400 g seabass loin
  • 20 g bell pepper stripes
  • 20 g de purple onion stripes
  • Salt and pepper
  • olive oil
  • baking paper
Ingredients for the saffron and pepper sauce
  • 10 g small pepper
  • 10 ml olive oil
  • 1 lemon juice
  • 16 threads Saffron
Ingredients for the sweet potato chips
  • 2 sweet potatoes sliced
  • 1 teacup friying oil
Cuisine Spanish
Servings
people
Ingredients
Ingredients for the seabass papillote
  • 400 g seabass loin
  • 20 g bell pepper stripes
  • 20 g de purple onion stripes
  • Salt and pepper
  • olive oil
  • baking paper
Ingredients for the saffron and pepper sauce
  • 10 g small pepper
  • 10 ml olive oil
  • 1 lemon juice
  • 16 threads Saffron
Ingredients for the sweet potato chips
  • 2 sweet potatoes sliced
  • 1 teacup friying oil
Instructions
For the seabass papillote:
  1. Place the seabass and the vegetables, olive oil, salt and pepper in the baking paper (creating a small bag).
  2. Bake for 20 minutes at 220ºC.
For the pepper and saffron sauce:
  1. Mix in the blending machine the olive oil, lemon juice, small pepper and saffron threats.
  2. Mix until you obtain the wanted consistence.
  3. Add the salt.
For the potato chips:
  1. Slice the potato and fry them.

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