Saffron-Scented Halibut with Spinach, Zucchini and Tomato
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2 lemons
- 3 tablespoons olive oil
- 1 pinch saffron thread
- 6 halibut fillets, each 6 to 7 oz. and about 3/4 inch thick,skinned
- coarse salt
- fresh ground pepper, to taste
-
For the vegetables
- 3 -4 tablespoons olive oil
- 3 large shallots, diced
- 1⁄8 teaspoon saffron thread
- 1 lb spinach, tough stems removed
- coarse salt
- fresh ground pepper, to taste
- 3 -4 small zucchini, diced
- 2 large tomatoes, peeled,seeded and diced
- 1 lemon, juice of
- 1⁄2 bunch fresh flat-leaf parsley, minced
directions
- In a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron.
- Season the fish fillets with coarse salt and pepper.
- Place in a nonaluminum dish in a single layer.
- Pour the oil mixture over the fish and turn to coat.
- Cover and refrigerate for 1 to 2 hours.
- Preheat an oven to 450 degrees.
- Spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.
- Sprinkle a little coarse salt on the bottom of the hot pan.
- Lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan.
- Roast until opaque throughout when pierced with a knife, 7 to 10 minutes.
- Meanwhile, prepare the vegetables: In a large nonaluminum sauté pan over medium-high heat, warm the olive oil.
- Add the shallots and sauté until they begin to soften, 2 to 3 minutes.
- Add the saffron and continue to cook until the shallots are soft, about 4 minutes more.
- Transfer about 1 tbsp.
- of the shallots to a small dish and set aside.
- Increase the heat under the sauté pan to high.
- Working in 3 batches, add the spinach leaves to the shallots remaining in the pan.
- Saute, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.
- Transfer to a plate, season with coarse salt and pepper, and keep warm.
- Place the sauté pan over medium heat and add the reserved shallots.
- Add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.
- Add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.
- Add the reserved marinade, increase the heat to high, and cook until the sauce is slightly thickened and the vegetables are just tender, 5 to 7 minutes more.
- Season with coarse salt, pepper and lemon juice.
- Mound a portion of the spinach in the center of each individual plate.
- Top each with a fish fillet and spoon the zucchini mixture over the fish.
- Dust the fish and the plate with the parsley.
- Cut the remaining lemon into wedges and divide among the plates.
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