Saffron Stuffed Sea Bass Recipe for Weight Loss

When certain dates and celebrations arrive, many recipes are sought to surprise the guests, this is the case with stuffed sea bass, whether it be seafood, vegetables, and even some Iberian.

As decided, can be grilled or bakedYou just have to take into account that each process offers its advantages, the first being ideal for day-to-day use and the second best for events.


Stuffed sea bass is a main dish that can be made in many ways, not just in the cooking process, but in the ingredients used for the filling and also in the sauce that goes with it.

The benefits of consuming quality fish, in this case sea bass, are many, for example is a source of quality protein and different minerals such as potassium, phosphorus, iron, magnesium, and sodium.


This recipe for sea bass stuffed with prawns with saffron sauce is an ideal dish to receive loved ones at home and hold celebrations, especially if you choose sea bass such as Aquanaria, as they are large.

The ideal is order them cut into clean loins, without bones, without scales and vacuum packed. With the central spine and the head, which are also sent vacuum packed, a wonderful fish broth is made.


  • 6 prawns from La Sirena
  • 8 tablespoons of extra virgin olive oil from Castillo de Canena
  • 1 glass of homemade fish broth
  • 1 shallot, peeled and diced
  • 8 strands of saffron from Colmado Singular
  • 1 garlic peeled and sliced
  • 1 teaspoon Santa Rita’s gluten-free flour
  • 4 Aquanaria sea bass fillets
  • 1 shot of Don Papa rum
  • 1 pinch of salt and black pepper
  • 2 teaspoons of Caviaroli extra virgin olive oil pearls
  • 1 little fresh chives


  1. To prepare the stuffed sea bass, first season the sea bass on both sides and cook on the grill for a few minutes. First through the skin and then turn over.
  2. Peel the prawns and fry the heads in 1 tablespoon of extra virgin olive oil until they change color. Add the broth, cook 5 minutes, strain and reserve.
  3. In a pan add a tablespoon of extra virgin olive oil, sauté the prawns until they change color and reserve.
  4. In the same pan, add the rest of the extra virgin olive oil and poach the shallot and garlic. Reserve.
  5. In this pan, toast the saffron for a few seconds, incorporate the flour, cook for a minute, add the brandy and reduce.
  6. Add the broth and cook for a few minutes until the resulting sauce is integrated and thickened.
  7. At your service, place a sauce base, a sea bass fillet, fill with the shallot and two halved prawns, cover with the other fillet and decorate with the third prawn, chives and extra virgin olive oil pearls.


  • To cook sea bass without extra virgin olive oil and that it does not stick, put a parchment paper on top of the pan.
  • The sea bass is richer undercooked, for this reason it is better cook over medium / low heat.
  • You have to clean the prawns of viscera before.
  • The sauce could thicken with potato, agar-agar or cornstarch.
  • If there is any leftover sea bass, it is very tasty with ratatouille.
  • This recipe harmonizes with a glass of Monte Real white wine.

The sea bass stuffed with prawns and saffron sauce could be cooked in the oven, to do this, first you would have to fill it to taste and then finish it in the oven, while preparing the sauce that would be put at the end.

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