Zander in saffron sauce with oven baked rosemary potato

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Ingredients: 12 ounces fillets (Sea Bas or Zander) 2 russet potatoes (peeled), 2 tablespoons olive oil, 2 tbsp butter (divided), rosemary
1 cup white wine, 1 cup heavy cream, mascarpone, 1 pinch saffron salt pepper
Directions: Rinse fish and set aside. Past dry. Sprinkle with salt and pepper. Place a large sheet of parchment on work surface. Crumble the saffron threads into a small, heatproof bowl. Add a very small amount of boiling water (just to cover) and set aside.
Halve each potato lengthwise. Using a mandolin, slice each potato half. Set 5 to 6 slices on parchment in a row, overlapping long sides. Set 5 to 6 slices of potatoes overlapping going on the opposite direction, forming a 6×5 rectangle. Sprinkle the rectangle with salt and pepper. Set 1 fillet across overlapped short end of slices. Place rosemary twigs on them. Pour over olive oil and toss into the oven. Let it bake for 25 minutes or until potatoes are crispy.

Meanwhile heat 1 tablespoon oil in a large skillet over medium-high heat. Set fish fillets, seam side down in the skillet. Cook until golden on bottom, about 6 minutes. Turn and cook until the fish is opaque in the center, 4 to 5 minutes longer.(Cover and cook for 5-10 minutes until fish flakes easily with a fork). Transfer to plates, cover and keep warm.
Add wine and saffron to skillet with a bit of butter. Cook on high heat for 30 seconds. Add the cream and reduce by one half. Season with salt and pepper. Add the mascarpone and remove from the heat.
Spoon sauce over the prepared sea bass/zander fillets and serve. Instead of wine you can use lemon juice into the saffron solution.
Spoon a little of the sauce over fish fillet and serve with the crispy, golden brown potatoes.
(I also prepared for side dish braised Romanesco with mushroom flavored with balsamic vinaigrette)
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