Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium pot, combine 2 cups of vegetable broth, 0.25 cup of dry white wine, 2 tablespoons of fresh lemon juice, 0.5 gram of saffron threads, a pinch of salt, and a pinch of black pepper; bring the mixture to a gentle simmer over medium heat.

2. 2

   Carefully add 2 (6 oz) sea bass fillets to the simmering liquid, ensuring they are mostly submerged, and poach for 6-8 minutes until the fish is opaque and flakes easily.

3. 3

   While the fish poaches, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat, then add 2 thinly sliced garlic cloves and sauté for 1 minute until fragrant.

4. 4

   Add 1 cup of shelled fava beans to the skillet with the garlic and cook for 3-4 minutes, stirring occasionally, until tender-crisp.

5. 5

   Stir in 4 cups of fresh spinach into the skillet with the fava beans and garlic, cooking for 2-3 minutes until the spinach is wilted.

6. 6

   Gently remove the poached sea bass fillets from the broth and transfer them to individual plates, spooning some of the saffron broth over the fish.

7. 7

   Divide the sautéed fava beans and spinach mixture among the plates alongside the fish, and sprinkle 2 tablespoons of chopped fresh dill over the entire dish before serving.