3/4 pound film fish fillets
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pinch of saffron threads
1 tablespoon boiling water
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2 tablespoons butter
3 garlic cloves, minced or pressed
1 tablespoon fresh lemon juice
1/4 teaspoon ground fennel
1 tomato, diced
dash of salt and ground black pepper
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lemon wedges
Rinse the fish and set aside.
Crumble the saffron threads into a small heatproof bowl, add the tablespoon of boiling water, and set aside.
Prepare the remaining ingredients. Melt the butter in a nonreactive skillet. Add the garlic and sauté for a minute or two, until the garlic is just golden but not brown. Stir in the lemon juice, fennel, tomatoes, and saffron solution. Add the fish fillets, spoon a little of the sauce over the fish, and sprinkle with salt and pepper. Cover the skillet and cook on low heat for 5 to 10 minutes, until the fish flakes easily with a fork.
Serve immediately, garnished with lemon wedges.
PER 6-OZ SERVING: 202 CALORIES, 23.2 G PROTEIN, 10.3 G FAT, 4.1 G CARBOHYDRATE, 408 MG SODIUM, 79 MG CHOLESTEROL.
TOTAL TIME
20 minutes
SERVINGS
2
MENU
Serve with couscous and a vegetable side dish such as Shredded Zucchini (see page 87).
Saffron imparts a golden hue and distinctive taste to this richly scented baked fish. Garnish it with a chopped fresh green herb such as chives, mint, or parsley.