Saffron Fish with Red Peppers and Preserved Lemon
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings20
minutes25
minutesI love this dish as it has all my favorite components. I love fish, olives, peppers, saffron, and preserved lemons. This dish has great flavor while being delicate. I am a huge fan of Mediterranean and Moroccan foods. My family enjoys it as well. Make sure you get a fresh piece of fish. This recipe calls for salmon but I usually use sea bass or halibut.
Ingredients
1/2 teaspoon or more Saffron threads
2 tablespoons olive oil
3 bell peppers, stemmed, seeded, quartered then cut in half
1 lg red onion, diced
2 tomatoes diced or a can of diced tomatoes with juice
6 cloves garlic, peeled but left whole
1 bunch cilantro, chopped
Kosher salt and fresh ground pepper
4 (about 6 oz each) skinless fish, such as salmon, sea bass, or cod
1 teaspoon ground sweet paprika
1/2 teaspoon red pepper flakes
1/4 cup pitted green olives
1 preserved lemon, chopped and seeded
Directions
- Pour 2 cups boiling water into a bowl and add the saffron. Use a spoon to press the strands against the side of the bowl to release their flavor. Cover with a plate and set aside.
- Heat oil in a large saucepan over low. Add the bell peppers, onions, tomatoes, garlic, and 1/2 the cilantro. Season to taste with salt and pepper and mic well.Increase heat to medium high and cook until onions are transparent.
- Nestle the fish in between the peppers and sprinkle with paprika, chili flakes and 1 teaspoon salt and fresh ground pepper. Pour the saffron water over everything. (YOU CAN DO THIS 1 DAY AHEAD AND COVER PAN AND LET SIT OVERNIGHT IN THE REFRIGERATOR)
- When ready to cook, add the olives and preserved lemon. Bring the mixture to boil over high heat and reduce to low to simmer for 15-20 minutes and cover the pan. Basting the fish every 5 minutes. Sprinkle with cilantro the last 5 minutes.
- Season fish one more time and serve fish on top of vegetables. Sprinkle with more preserved lemon and serve warm or at room temperature.
- I serve this with couscous or steamed fingerling potatoes. I also use extra cilantro to finish off the dish.
