If you like the Spanish flavours of Saffron and Garlic, I’m sure you will enjoy this way of cooking fish.
This recipe is based on one in Tapas, the little dishes of Spain, by Penelope Casas, where she used Swordfish or Shark – but these are off the list of acceptable fish to use these days. I used Haddock, but it would be equally good with Cod or Halibut or a firm meaty fish like Tuna (as long as it was caught by pole and line). If you want more information about which fish are ok to eat and which aren’t, please download Fish to Eat and Fish to Avoid or get the Fish Fight App.
The lovely golden colour of the finished dish is not entirely due to saffron – I used some frozen tomato flesh, of a home-grown variety called Amish Gold.
I served the Fish in Saffron Sauce with Cauliflower Rice and Broad Beans. A very satisfying and delicious main course under 300 kcals.