Saffron-scented Halibut With Spinach, Zucchini And Tomato

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lemons
• 3 tablespoons olive oil
• 1 pinch saffron thread
• 6 halibut fillets, each 6 to 7 oz. and about 3/4 inch thick,skinned
• coarse salt
• fresh ground pepper, to taste
• 3 -4 tablespoons olive oil
• 3 large shallots, diced
• 1/8 teaspoon saffron thread
• 1 lb spinach, tough stems removed
• coarse salt
• fresh ground pepper, to taste
• 3 -4 small zucchini, diced
• 2 large tomatoes, peeled,seeded and diced
• 1 lemon, juice of
• 1/2 bunch fresh flat-leaf parsley, minced

Recipe

• 1 in a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron.
• 2 season the fish fillets with coarse salt and pepper.
• 3 place in a nonaluminum dish in a single layer.
• 4 pour the oil mixture over the fish and turn to coat.
• 5 cover and refrigerate for 1 to 2 hours.
• 6 preheat an oven to 450 degrees.
• 7 spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.
• 8 sprinkle a little coarse salt on the bottom of the hot pan.
• 9 lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan.
• 10 roast until opaque throughout when pierced with a knife, 7 to 10 minutes.
• 11 meanwhile, prepare the vegetables: in a large nonaluminum sauté pan over medium-high heat, warm the olive oil.
• 12 add the shallots and sauté until they begin to soften, 2 to 3 minutes.
• 13 add the saffron and continue to cook until the shallots are soft, about 4 minutes more.
• 14 transfer about 1 tbsp.
• 15 of the shallots to a small dish and set aside.
• 16 increase the heat under the sauté pan to high.
• 17 working in 3 batches, add the spinach leaves to the shallots remaining in the pan.
• 18 saute, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.
• 19 transfer to a plate, season with coarse salt and pepper, and keep warm.
• 20 place the sauté pan over medium heat and add the reserved shallots.
• 21 add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.
• 22 add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.
• 23 add the reserved marinade, increase the heat to high, and cook until the sauce is slightly thickened and the vegetables are just tender, 5 to 7 minutes more.
• 24 season with coarse salt, pepper and lemon juice.
• 25 mound a portion of the spinach in the center of each individual plate.
• 26 top each with a fish fillet and spoon the zucchini mixture over the fish.
• 27 dust the fish and the plate with the parsley.
• 28 cut the remaining lemon into wedges and divide among the plates.