White Fish in Saffron Tomato Sauce

Serves 4

INGREDIENTS

4 fillets of your favourite white fish

Salt and pepper to taste

1/2 lemon juice

Tomato sauce:

2 shallots, peeled and chopped 

1 tbsp olive oil

1/2 tsp honey

6 tomatoes, blanched to remove skin and diced

2 tbsp tomato paste

1/4 cup white wine

1/4 tsp Spanish saffron 

1/2 cup cooking cream 

Salt and pepper to taste

Scallops (optional)

METHOD

Preheat the oven to 175ºC.

Rub the fish fillets with lemon juice, salt, and pepper and set them aside while making the sauce. 

If you have time, you can prepare the sauce in advance to infuse the flavour. 

For the sauce, fry the onions on a pan in olive oil, continuously stirring. Add the remaining ingredients and cook over medium-high heat for 5-6 minutes, stirring well. Add salt and pepper to taste.

Arrange the fish fillets in an ovenproof dish. Pour the tomato sauce over the fish and bake it in the oven at 175ºC for 15-20 minutes or until the fish is done. 

Serve topped with fried scallops (optional), rice and your choice of vegetables.

Bon appétit! Served on my “Piano” dinner plate.