Roasted Fish With Tomatoes And Saffron Recipes

SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON

Steps:

• Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
• Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
• Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
• When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
• Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO

Steps:

• Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
• Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
• Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

FISH STEW WITH ROAST GARLIC & SAFFRON

Steps:

• Heat oven to 160C/140C fan/gas 3. To make the saffron and garlic paste, cut the whole heads of garlic in half horizontally. Place the garlic heads, cut-side up, on a small baking tray. Drizzle over a little olive oil and season with salt. Cover with foil and bake for 40-50 mins until softened. Remove the foil and return to the oven for a further 15-20 mins until the garlic has turned golden brown.
• Meanwhile, make the soup base. Chop the fennel, celery and onion into small dice and thinly slice the red chilli. Heat the oil in a large saucepan and add the chopped vegetables. Grate the garlic into the pan and add the fennel seeds. Stir well, then cover and sweat for 10 mins. Add the saffron and bay leaves, and cook for a further 10 mins until the vegetables start to soften. Pour in the Pernod and wine, bring to the boil, then add the passata and 400ml water. Bring to the boil, then turn the heat down to a simmer. Cover and cook for 45 mins until all of the flavours have started to work together, then remove the pan from the heat and leave to cool a little.
• Transfer the soup to a jug blender and blend until smooth, then pass through a fine sieve into a clean saucepan - you may need to do this in batches. If the soup needs thickening, reduce over a medium heat. When it is the consistency of pouring cream, remove from the heat and set aside, or leave to cool and chill in the fridge until needed. The base of the soup can be made 3 days ahead.
• Meanwhile, for the paste, pour the Pernod into a small saucepan and add the saffron. Bring to the boil, add the olive oil and warm gently. Take off the heat and leave to cool.
• When the garlic is golden brown, remove the tray from the oven and squeeze the cloves out into the bowl of a pestle and mortar. Add a large pinch of flaky sea salt and pound to a paste. Slowly add the saffron-infused olive oil, stirring constantly. Transfer to a clean container and chill until needed.
• Bring the soup base to the boil in a large pan, then turn down to a light simmer and taste for seasoning. Add the chunks of prepared fish and squid, and gently poach the fish in the soup for 10 mins, or until it is just cooked. Remove from the heat and stir in the lemon juice and parsley. Ladle the soup into bowls, piling up the fish in the centre. Spoon on the saffron and garlic paste and sprinkle over some more parsley. Serve with toasted slices of baguette and the extra saffron and garlic paste on the side.

ROASTED MONKFISH WITH SAFFRON TOMATO SAUCE AND CELERIAC MASH

Steps:

• For sauce:
• Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes. Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)
• For fish:
• Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
• Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.