As part of our International Sherry Week 2026 recipe series, we're delighted to share another delicious creation from Anne Lancaster: Sea Bass Fillets with Sultanas, Saffron and Pine Nuts.
Inspired by Middle Eastern flavours, this delicate sea bass dish combines the sweetness of sultanas, the distinctive aroma of saffron and the nutty flavour of toasted pine nuts, all brought together with Amontillado Sherry.
The complex, nutty character of Amontillado adds depth to the delicate flavour of the fish, while the saffron brings a beautiful golden colour and an elegant aroma.
Delicious served with lemon-flavoured couscous or plain white rice, it makes an elegant yet simple dish for a special meal.
Serves: 6–8
The recipe can easily be halved to serve 3–4 people.
Ingredients
- 1 kg sea bass fillets, skinned and deboned
- 2 tablespoons sultanas
- Sea salt flakes, to taste
- 1 large pinch of saffron strands
- 4 tablespoons Amontillado Sherry
- 3 tablespoons pine nuts
- 2 tablespoons water, plus extra if needed
A note on pine nuts: Pine nuts lose their flavour very quickly, so use a freshly opened packet for the best results.
Method
1. Prepare the Sea Bass
Cut the sea bass fillets into small pieces and sprinkle lightly with sea salt flakes.
2. Infuse the Sultanas with Saffron and Sherry
Place the sultanas in a bowl and sprinkle the saffron strands over them.
Gently warm the Amontillado Sherry, taking care not to let it become too hot or boil.
Pour the warm Sherry over the sultanas and saffron, then leave to stand for 5 minutes to allow the saffron's colour and flavour to develop.
3. Toast the Pine Nuts
Heat a heavy-based frying pan over medium heat.
Add the pine nuts and toast them, tossing or stirring regularly, until golden brown and fragrant.
Transfer to a plate and set aside.
4. Cook the Sea Bass
Pour the sultanas, Sherry and saffron-infused liquid into a large, clean frying pan.
Add 2 tablespoons of water and bring to a gentle simmer.
Carefully add the sea bass pieces, either all at once or in two batches, depending on the size of your pan.
The fish should be covered, or almost covered, by the liquid. Add a little more water if necessary.
5. Gently Turn the Fish
Cook the fish for just over 1 minute on the first side.
Carefully turn each piece over, keeping the fillets intact. Using two spatulas makes this easier.
Cook for approximately another minute on the second side, then carefully transfer the fish to a warm plate.
Repeat until all the fish is cooked, adding more water to the pan if necessary.
Important: Cooking times may vary depending on the thickness of the fish. Always ensure that the sea bass is thoroughly cooked before serving. The flesh should be opaque and flake easily with a fork. A food thermometer can be used to check that the centre reaches 63°C.
6. Reduce the Sherry and Saffron Sauce
Using a spatula, carefully remove the sultanas from the pan and set them aside.
Increase the heat and allow the remaining cooking liquid to reduce until it forms a pale yellow syrup infused with saffron and Sherry.
7. Assemble and Serve
Arrange the sea bass on a serving platter.
Scatter the toasted pine nuts and sultanas over the fish, then drizzle with the saffron and Amontillado Sherry syrup.
Serve immediately with lemon-flavoured couscous or plain white rice.
Important Cooking Note
This dish is best prepared fresh and served immediately.
Do not reheat or freeze.
Recipe courtesy of Anne Lancaster.
