TURMERIC & SAFFRON WILD SEA BASS!

Fitness On Toast Faya Blog Girl Healthy Cod Turmeric Spice Saffron Flavour Diet Low Calorie High Protein Delicious Dinner Lunch idea
Fitness On Toast Faya Blog Girl Healthy Cod Turmeric Spice Saffron Flavour Diet Low Calorie High Protein Delicious Dinner Lunch idea
Turmeric is all the rage these days, having successfully captured the zeitgeist of hipster nutrition. It appears in all sorts of places from lattes to protein shakes. I propose something altogether different today; in order to help you channel your inner trend-follower whilst enjoying a superbly tasty and healthy dish, here’s a quick and easy fish recipe using turmeric and saffron to give it some unexpected flavours, AND alluring colours. The turmeric and saffron enrobe the fish in a wonderfully rich yellow hue whilst the sweet flavours work beautifully with the savoury fish. Colourful plant foods are superb for our health because of their phytochemical properties (plant pigments) and turmeric is an extremely concentrated example of exactly that. It offers a disproportionate suite of health benefits due to the presence of curcumin, the yellow pigment. Mainly that curcumin’s benefits range from potent anti-inflammatory properties to areas of heart health and cognitive function. This dish is quick and easy to make and really doesn’t require much by way of kitchen skills. Click MORE to get the ‘how to’…

Fitness On Toast Faya Blog Girl Healthy Cod Turmeric Spice Saffron Flavour Diet Low Calorie High Protein Delicious Dinner Lunch idea-2

INSTRUCTIONS

  1. Boil the wild rice. Bring water to a boil, stir in 2 cups uncooked wild rice, reduce heat and simmer, whilst covered. Aim for 40-45 minutes or just until kernels puff open. Uncover and fluff with a fork and simmer an additional five minutes. Drain off any excess liquid.
  2. Thinly chop the fresh chilli, and sprinkle into the rice, which you should ‘bed up’ on a plate.
  3. Towards the end of the wild rice cooking cycle, rinse the sea bass fillets under cold water and pat dry.
  4. In a large frying pan, add the olive oil on a medium-high heat.
  5. Add the fillets and fry until golden on the skin side, and then turn and cook for few further minutes. Then once again turn it and cook the skin side.
  6. Season the fillets with salt, pepper, and spread a little saffron and turmeric on each side.
  7. Remove fish from the heat and place on the plate with the wild rice.
  8. Finely chop some chives and sprinkle on top with some olive oil.
  9. Voila!
FYI for more recipes using saffron check out my saffron fish soup here http://fitnessontoast.com/2014/03/09/heathy-salmon-and-saffron-soup/