Sea bass with summer vegetables and saffron

1 shallot
½ glass white wine
Juice of lemon
Pinch of saffron
4 oz butter
Ready-boiled broad beans, peas and fine beans
4 fillets of sea bass

1) Finely dice shallot
2) Add white wine and lemon juice
3) Pop in to pan then reduce by half
4) Add saffron
5) Whisk in 4 oz of butter
6) Add broad beans, peas and fine beans, ready boiled
7) Leave to warm through for 30 seconds
8) Heat pan with oil
9) Dust sea bass in flour
10) Cook skin-side down first.

Enjoy, with Arthur Price.