Spanish sea bream in orange-saffron sauce

Thoroughly pat the sea bream fillets dry with paper towels, then lightly score the skin side in 2–3 places to prevent them from curling up while frying. Season both sides with salt and pepper to taste.

Finely grate the zest of the oranges and squeeze out their juice. Soak the saffron threads in 2 tablespoons of lukewarm orange juice for a few minutes so they release their beautiful golden-yellow colour and aroma. Finely chop the shallots and garlic.

Heat the olive oil in a pan over medium-high heat. Place the sea bream fillets in the pan skin-side down and press them down with a spatula for the first 30 seconds. Fry for 3–4 minutes until the skin becomes nice, crispy, and golden brown.