Saffron Halibut with Spinach, Zucchini & Tomato

Saffron Halibut with Spinach, Zucchini & Tomato
Saffron Halibut with Spinach, Zucchini & Tomato

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • For the fish:

  • 1/4

    cup lemon juice

  • 1

    tablespoon olive oil

  • 1/8

    teaspoon ground saffron

  • Salt and white pepper, to taste

  • Two

    6 oz skinned halibut fillets, 3/4 inch thick

  • +++++

  • For the vegetables:

  • 1

    tablespoon olive oil

  • 3

    large shallots, diced

  • 8

    ounces baby spinach

  • 2

    zucchini, diced

  • 1

    large tomato, peeled and diced

  • 1/4

    teaspoon ground saffron

  • 1

    teaspoon salt

  • 1/4

    teaspoon white pepper

  • 1/4

    cup lemon juice

  • 1/2

    cup minced parsley

Directions

Whisk together lemon juice, olive oil and saffron in a small bowl. Season fish with salt and pepper. Place in a dish in a single layer. Pour oil mixture over fish and turn to coat. Cover and refrigerate 1-2 hours. Preheat oven to 450°F. Spray roasting pan with oil and heat in oven for 5 minutes. Sprinkle bottom of pan with salt and transfer fish to pan; reserve marinade. Roast until opaque throughout, 7-10 minutes. Warm olive oil in a large sauté pan over medium heat. Add shallots and sauté until they begin to soften. Add saffron and continue cooking until shallots are soft, about 4 minutes. Remove 1 teaspoon of shallots and set aside. Increase heat to high; add spinach to shallots in pan and sauté, tossing constantly until wilted but still bright green. Transfer to a plate and season with salt and pepper. Reduce heat to medium and return reserved shallots to pan with zucchini. Cook, stirring occasionally until zucchini is soft, 2-3 minutes. Add tomato and sauté until it begins to soften. Add reserved marinade and increase heat to high. Cook until sauce thickens slightly and vegetables are just tender, 7 minutes. Season with salt, pepper and lemon juice. Mound spinach in the center of two dinner plates. Top each with a fillet and spoon zucchini mixture over top. Dust with parsley and serve with lemon.

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