Sea Bass with Saffron, Sherry & Pine Nuts

Winter has officially arrived. On Friday the city turned to ice, and the snow started falling early Saturday morning. We had a guest from Ottawa to visit, and went to buy the 8ft christmas tree together. I've been cooking some warm weather recipes from Delias Christmas book and Feast to get us in the mood. So apologies for the little break. I went to the fishmongers for the bass, no bass... fresh cod fillets were suggested instead. I halved the recipe for the two of us and served it with wild rice. The sherry-plumped sultanas and toasted pinenuts made an interesting sweet, crunch effect, and the fish had absorbed the saffron flavour. After a recent discussion on saffron I invested some hard earned cash in the real stuff, not the dried hay smelling american saffron that's been in the cupboard for a year, but the spanish threads, that come in TINY boxes. Well worth it, in my humble opinion. Very tasty.