If you’re planning something romantic but want to avoid the predictable steak or pasta, this refined seafood dish is pure theatre. Inspired by coastal French bistro cooking with a modern Greenfields twist, it layers luxurious saffron, subtle Madagascan vanilla and bright lime for a flavour profile that feels both indulgent and intimate.
It’s the sort of dish that makes someone pause mid-bite and smile at you across the table.
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
2 sea bass fillets (skin on, approx. 150–180g each)
1 pinch Greenfields Saffron (0.1g)
1 tsp Greenfields Pink Peppercorns, lightly crushed
½ tsp Greenfields Ground White Pepper
½ tsp Greenfields Himalayan Pink Salt (Fine)
1 tbsp olive oil
For the freekeh base:
80g Greenfields Freekeh (lightly toasted cracked wheat)
250ml vegetable stock
1 bay leaf (Greenfields Bay Leaves)
For the vanilla-lime buttered samphire:
100g samphire
25g unsalted butter
¼ tsp seeds from Greenfields Gourmet Madagascan Vanilla Pod
½ tsp Greenfields Lime Powder
1 tsp lemon juice
To finish:
1 tsp Greenfields Greek Thyme Honey
A pinch Greenfields Saffron (soaked in 1 tbsp warm water)
Fresh parsley (Greenfields Parsley), finely chopped
Place the saffron in 1 tablespoon of warm water and leave to bloom for 10 minutes.
Rinse the freekeh. Simmer with stock and bay leaf for 15–18 minutes until tender. Drain if needed and keep warm.
Pat the sea bass dry. Season with Himalayan pink salt, white pepper and crushed pink peppercorns.
Heat olive oil in a non-stick pan over medium heat. Place the fish skin-side down and cook for 4–5 minutes until the skin is crisp. Turn carefully and cook for another 2–3 minutes. Remove and rest.
In a small pan, melt butter gently. Stir in vanilla seeds, lime powder and lemon juice. Add samphire and toss for 1–2 minutes until just tender but vibrant.
Spoon freekeh onto warm plates. Drizzle saffron water over the fish and lightly brush with Greek thyme honey for a subtle glaze.
Top with sea bass, add the buttered samphire and finish with parsley and a final sprinkle of pink peppercorns.
Calories: 520 kcal
Protein: 42g
Fat: 28g
Carbohydrates: 26g
Fibre: 5g
Sugar: 3g
Salt: 0.9g
The ingredients used in this recipe could also be used to create…
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