Directions:
- Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.59 Kcal (1598 kJ) | ||
| Calories from fat | 236.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.33g | 41% | |
|---|---|---|---|
| Cholesterol | 97.55mg | 33% | |
| Sodium | 84.51mg | 4% | |
| Potassium | 306.95mg | 7% | |
| Total Carbs | 6g | 2% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 20.86g | 42% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 202.22 Kcal (847 kJ) | ||
| Calories from fat | 125.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.95g | 41% | |
|---|---|---|---|
| Cholesterol | 51.69mg | 33% | |
| Sodium | 44.79mg | 4% | |
| Potassium | 162.67mg | 7% | |
| Total Carbs | 3.18g | 2% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 11.05g | 42% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 13.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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