2 lbs sea bass
1 large onion, quartered
2 carrots, cut in thirds
1 stalk celery, cut in thirds
2 sprigs thyme
1 bay leaf
2 tablespoons olive oil
¾ teaspoon saffron threads
1 tablespoon half and half cream
8 tablespoons unsalted butter
Preheat oven to 375°F. Rinse and dry the sea bass filets. Cut the fish into 3 X 4 inch pieces, trimming off any small pieces (set aside) to make nicely shaped rectangles. Place the rectangles on a baking sheet. Set aside.
Place the fish trimmings into a small saucepan, add 2 ½ cups of water, the onion, carrot, celery, thyme and bay leaf and bring to a boil. Cook over medium heat for 10 minutes. Strain into a bowl.
Drizzle the fish with the olive oil and sprinkle with salt. Bake for 20 minutes. Turn the heat to broil and cook for 3 minutes more. Remove from oven and set aside covered with foil to keep warm.
Measure ½ cup of the fish stock and place into a small saucepan. Bring to a simmer and cook until reduced by half. Add the cream and saffron and cook another 30 seconds. Add the butter, a tablespoon at a time, whisking it into the sauce until it is all mixed in. Serve the fish in a pool of sauce.