One Pan Seabass Dinner with Saffron Rice
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- 12-inch/30 cm wide skillet or sauté pan
- Chef's knife
- Mixing bowls
INGREDIENTS
- 1 large white onion, finely chopped
- 5 garlic cloves, finely chopped
- 4 medium tomatoes, peeled and finely chopped
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 2 cups/400 grams short-grain or Arborio rice
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sweet paprika
- 5 saffron threads, soaked in 1/2 cup hot water
- 3½ cups chicken stock, vegetable stock, or water
- 9 ounces/250 grams skinless seabass fillet, cut into strips
- 2 whole fresh chili peppers
- A handful of fresh parsley, finely chopped
- Juice of 1/2 lemon
INSTRUCTIONS
- In a wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden, about 6 to 8 minutes. Stir in the bell peppers and garlic and cook for another minute.
- Add the salt, black pepper, and paprika, stirring well to coat the vegetables. Stir in the tomatoes and cook for 3 minutes, letting them soften and break down slightly.
- Add the rice and saffron liquid, stirring to coat the grains evenly. Pour in the stock and bring to a gentle simmer. Cook over medium heat for 12 minutes, stirring occasionally, until most of the liquid is absorbed.
- Arrange the seabass strips over the rice and place the whole chili peppers in the center. Cover loosely with foil and cook for 3 to 4 minutes more, until the fish is opaque and flakes easily.
- Scatter with chopped parsley and finish with a squeeze of lemon just before serving.
FAQ
How can I make this seabass dinner with a different type of fish?
You can easily substitute the seabass in this seabass dinner with other mild, flaky white fish such as cod, haddock, tilapia, or snapper. These fish will absorb the saffron and paprika-infused rice flavors well without overpowering the dish. Just be sure to cut the fillets into strips of similar size and thickness as directed. Cook them only until opaque to avoid drying them out. Firmer fish like halibut or grouper can also work, but you may need to adjust the cooking time slightly depending on the thickness.
How should I store leftovers?
Leftovers should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or broth and warm gently on the stovetop over low heat, covered, to retain moisture. Avoid microwaving the fish, as it can easily overcook. You can also flake the fish and stir it into the rice before reheating for a quicker one-bowl option. This dish is best enjoyed fresh but reheats reasonably well.
Can I prepare the rice for this seabass dinner in advance?
You can partially cook the rice ahead of time, but for best results in this seabass dinner, it’s ideal to finish the dish just before serving. Par-cook the rice for about 8 minutes, then spread it on a tray to cool completely. When you’re ready to finish the dish, resume cooking the rice with the saffron water and broth as instructed. This will help the grains absorb flavor without becoming mushy. Avoid fully cooking the rice in advance, as reheating may cause it to overcook and lose texture.
What’s the best way to peel the tomatoes?
Score a shallow X on the bottom of each tomato and blanch them in boiling water for 30 seconds. Immediately transfer them to a bowl of ice water. Once cooled, the skins will slip off with minimal effort. This technique preserves the flesh and prevents bitterness from tomato skins in the final dish. If you’re short on time, you can use high-quality canned peeled tomatoes, but fresh will yield a brighter, more natural flavor.
Can I make this seabass dinner without saffron?
Yes, although saffron provides a distinct color and floral aroma that defines the flavor of this seabass dinner. If you don’t have saffron, a good substitute is a mix of turmeric and smoked paprika to mimic the golden hue and add a smoky note. Use 1/4 teaspoon turmeric mixed with the paprika already in the recipe. While it won’t perfectly replicate saffron, the dish will still be flavorful. For a closer match, you can try safflower or annatto, though those are less common in home kitchens.
How spicy is this seabass dinner with the chili peppers?
Moderate heat level, depending on the type of chili peppers used. Whole chilies cooked in the dish tend to mellow in spice, especially if they aren’t cut or pierced. If you prefer minimal heat, remove the chilies before serving or use mild varieties such as Anaheim or banana peppers. To increase the spice, slice the chilies open before adding them. Adjusting the chili type or quantity lets you customize the heat level without changing the recipe’s overall balance.
What is the best substitute for short-grain rice?
Medium-grain rice like Calrose can be a good alternative in this seabass dinner. Avoid long-grain varieties like basmati or jasmine, as they won’t give the same creamy texture or absorb flavors as well. Pearl barley or orzo pasta can also work, though they’ll require a slight change in cooking time and liquid ratio. Whatever substitute you choose, keep the ratio of liquid consistent to ensure the rice cooks evenly and doesn’t turn out dry or soupy.
Can I bake this seabass dinner instead of cooking it on the stovetop?
you can bake this seabass dinner, though the texture may differ slightly. Start the recipe in an oven-safe skillet by sautéing the vegetables and adding the spices and rice. Once the stock and saffron water are added, cover the pan tightly with foil and transfer it to a preheated 375°F (190°C) oven. Bake for 25–30 minutes or until the liquid is mostly absorbed. Add the fish and chilies in the last 8–10 minutes of baking so the seabass cooks through gently without drying out.
