With chili, saffron and mint this Sicilian way to cook fish is quite extraordinary. You can serve it with boiled potatoes, the sauce and flavours will be absorbed perfectly. Here we have made the dish with mediterranean blue fish. Any firm white fish, can be used. Pollock would be great. Thanks to Vincenzo Clemente for sharing his recipe.
- 1/2 – 1 teaspoon saffron strands
- 1 cup of boiling water
- 800g white fish, filets without bone
- 1 tablespoon of white flour
- 1 pinch of dry chili flakes (or 1 pinch of cayenne pepper)
- salt and freshly ground pepper
- 4 tablespoons extra virgin olive oil
- 1 tablespoon of butter
- 4 spring onions, shopped
- 100 g cherry tomatoes, cut in half
- 1/2 cup of olives, pitted and split in two
- 6 mint leaves, shopped
This is how you make fish with tomatoes & olives
- Have the saffron strands into a cup of boiling water.
- Clean, take out the bones and dry the fish. Lay them on a plate. Sprinkle over with 1 pinch of dry chili flakes, salt, freshly ground pepper and 1 tablespoon of flour.
- Put extra virgin olive oil and butter in a big thick-bottomed pan. Add the spring onions and soften gently.
- Place the fish filets on top of the spring onion, skin side down if the filets have skin.
- Turn off the heat and let steam for two minutes.
- Turn the heat on high. Add the cherry tomatoes and the zaffron-water.
- Season with salt and freshly ground pepper.
- Cook for 2 minutes more, or until the fish is fully cooked.
- Sprinkle over the olives.
- Add the mint leaves the last minute.