clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pan Fried Fish and Saffron Cream Pasta 1

Pan Fried Fish and Saffron Cream Pasta

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Free Style


Pan Fried Fish and Saffron Cream Pasta is a dish made with white fish simply pan fried then served with pasta on cream sauce infused with saffron.




  • 46 pcs fish fillet, preferably white flesh fish (ie snapper, grouper, dory)
  • salt
  • freshly ground black pepper
  • juice from half lemon
  • oil


  • 2 pinches saffron
  • 1 cup clam stock (homemade or in can)
  • 1 cup cream
  • 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay or Pinot Gris)
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 1 small thyme sprig
  • 4 tablespoons butter
  • sea salt
  • freshly ground black pepper
  • juice from half lemon


  • 300 g cooked pasta
  • chopped parsley, to garnish


  1. Season your fish fillet with salt, pepper and lemon. Set it aside for 10 minutes.
  2. Prepare a non-stick heavy pan, add a small amount of oil then pan fry your fish fillets for 3 to 4 minutes per side until cooked and a bit crusty on one side. Set fish aside.
  3. In a ceramic bowl combine saffron and white wine together, let it steep for 15 minutes.
  4. Using the same pan where you cooked the fish add butter then sauté the garlic and onions until soft.
  5. Add the wine mixture and thyme. Bring to a boil then remove the thyme.
  6. Pour the clam stock then simmer until reduced, around 5 minutes.
  7. Using a sieve separate the liquids into a sauce pan, then bring back the sauce into the pan, pour the cream and bring it to a gentle boil. Season with salt and freshly ground black pepper then add and toss the pasta. Squeeze lemon on top and place on individual serving platters. Top each platter with pan fried fish and garnish with chopped parsley then serve.