Sea Bass in Saffron Cream

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• Two 6- to 8-ounce fillets sea bass, skin on (if you can, not necessary)
• Salt and freshly ground black pepper
• 1/3 cup vermouth
• 4 sprigs fresh thyme
• Pinch saffron
• 1/4 cup heavy cream

1. Heat a large skillet with olive oil and 1 tablespoon butter.
2. Season the fillets with some salt and pepper.
3. Place fillets in skillet and cook about 5 minutes on each side.
4. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth
5. Add the thyme and saffron leaving to bubble until it’s reduced by two thirds.
6. Add remaining butter and whisk followed by the heavy cream and heat through