Ingredients
-
2
-
3
-
1
-
6
-
-
-
-
3 - 4
-
3
-
1/8
-
1
-
-
-
3 - 4
-
2
Directions
Saffron-Scented Halibut with Spinach, Zucchini and Tomato,Have plenty of coarse country bread on hand to soak up the flavorful juices on the plate.,Don’t be intimidated with the many steps. This recipe’s timing works very well if you cut up / lay out your ingredients beforehand. I didn’t have shallots so used a mix of white onion and garlic. What a wonderful dish. A light but distinct taste – paired well with a white-wine vegetable soup.,Have plenty of coarse country bread on hand to soak up the flavorful juices on the plate.
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Steps
|
1
Done
|
In a Small Bowl, Whisk Together the Juice of 1 Lemon, the Olive Oil and Saffron. |
|
2
Done
|
Season the Fish Fillets With Coarse Salt and Pepper. |
|
3
Done
|
Place in a Nonaluminum Dish in a Single Layer. |
|
4
Done
|
Pour the Oil Mixture Over the Fish and Turn to Coat. |
|
5
Done
|
Cover and Refrigerate For 1 to 2 Hours. |
|
6
Done
|
Preheat an Oven to 450 Degrees. |
|
7
Done
|
Spray a Roasting Pan With Nonstick Cooking Spray and Place in the Oven Until It Is Hot, About 5 Minutes. |
|
8
Done
|
Sprinkle a Little Coarse Salt on the Bottom of the Hot Pan. |
|
9
Done
|
Lift the Fish Fillets from the Marinade, Reserving the Marinade, and Place Them, Skin Sides Down, on the Hot Pan. |
|
10
Done
|
Roast Until Opaque Throughout When Pierced With a Knife, 7 to 10 Minutes. |
|
11
Done
|
Meanwhile, Prepare the Vegetables: in a Large Nonaluminum Saut Pan Over Medium-High Heat, Warm the Olive Oil. |
|
12
Done
|
Add the Shallots and Saut Until They Begin to Soften, 2 to 3 Minutes. |
|
13
Done
|
Add the Saffron and Continue to Cook Until the Shallots Are Soft, About 4 Minutes More. |
|
14
Done
|
Transfer About 1 Tbsp. |
|
15
Done
|
of the Shallots to a Small Dish and Set Aside. |
