Name: Pan‑Roasted Sea Bass with Saffron Quinoa, Roasted Winter Root Medley & Orange‑Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Cuisine: Mediterranean‑inspired
Ingredients: 180 g sea bass fillet (skin on or off); 1/2 cup cooked quinoa, lightly fluffed; 2-3 threads (steeped into 1 tbsp hot water) saffron threads, steeped in hot water; 1 small (≈60 g) carrot, peeled & cut into batons; 1 small (≈60 g) parsnip, peeled & cut into batons; 1 small (≈50 g) beet, peeled & cut into wedges; 1 tbsp extra‑virgin olive oil (for roasting roots); 1 tsp extra‑virgin olive oil (for searing fish); 1 tsp unsalted butter (for basting); 1 tbsp orange juice; 1 tsp orange zest; 1 tbsp capers, drained; 1 tsp Dijon mustard; 1 handful (≈20 g) baby arugula (to serve); 1 sprig fresh thyme; 1 small (≈20 g) shallot, finely minced; 1 clove garlic, minced; to taste salt; to taste cracked black pepper

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