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Saffron Halibut with Spinach, Zucchini & Tomato


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  • 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


Servings 2


Step 1

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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