Login
| Sign Up

Mediterranean Baked Fish

Submitted by: JustRightMenus

Description:

Trust me, if you don't like the taste of saffron, you won't like this. If you do, well, it's great!

Servings: 4

Categories: fish, healthy, seafood

From the kitchen of:

From 500 Best Ever Recipes: Mediterranean, page 74.

Ingredients

3 potatoes

2 onions, halved and sliced

2 TB olive oil, plus extra for greasing and drizzling

2 garlic cloves, very finely chopped

1 1/2 lb thick skinless fish fillets, such as turbot or sea bass

1 bay leaf

1 thyme sprig

3 tomatoes, peeled and thinly sliced

2 TB orange juice

4 TB dry white wine (cooking sherry will work fine)

1/2 tsp saffron strands, steeped in 4 TB boiling water

salt and ground black pepper

Directions

Cook the potatoes in boiling salted water for 15 minutes, then drain. When the potatoes are coole enough to handle, peel off the skins and slice the potatoes thinly.

Meanwhile, in a heavy-based frying pan, fry the onions in the oil over a medium-low heat for about 10 minutes, stirring frequently. Add the garlic and continue cooking for a few minutes until the onions are soft and golden.

Preheat the oven to 375. Oil a 2-quart baking dish and cover the base with a layer of half of the cooked potato slices. Cover with half the onions and season well with salt and black pepper.

Place the fish fillets on top of the vegetables and tuck the herbs in between them. Top with the tomato slices and then the remaining onions. Finish with a second layer of potatoes, arranging them neatly.

Pour over the orange juice, white wine and saffron liquid, season with salt and black pepper and drizzle a little extra olive oil on top. Bake the fish uncovered for about 30 minutes, until the potatoes are tender and the fish is cooked.