Recipe of making saffron fish
This is one of the easiest recipes. The reason that it has become my favorite food is that not only it takes 20 minutes to prepare, it also has many benefits and nutrition. In my opinion, this food should be in weekly diet of all non-vegetarians and pescatarians especially in the UK with few sunny days in the winter.
The best thing about this recipe is that the saffron takes the entire fishy odor away. Needless to say, it has all the benefits of saffron and fish combined which makes it extremely rich in nutrition and beneficial.
How to cook
It is not recommended to use frozen fish, but if you are doing so, let defrost completely before you start cooking. Firstly, you need to prepare the saffron solution. Open up one sachets of saffron and pour it into a bowl. Start grinding it with the help of Mortar until all the saffron threads are grinded and proper powder is achieved. Add few spoons of boiling water until it covers the powder, stir it few times and then leave it aside for at least five minutes.
Now the main effort! Heat a non-sticky frying pan or a wide saucepan. Pour few spoons of olive oil. You can also melt a bit of butter as well. Add two finely minced cloves of garlic. Remember to remove the needle in between and stir on mellow heat for few minutes until it becomes golden color.
Add 2 to 3 spoons of lemon juice, some tomatoes (preferably chopped), few fennels and the Saffron solution. Start stirring and add salt and pepper (Freshly cracked black pepper is recommended). After couple of minutes, add the cod fillets. Make sure that you spoon from the solution all over of the top side of the fish.
Cover the frying pan or saucepan and leave it on medium heat for 10 to 15 minutes. Flip the fish fillets half way through cooking and cover again. After the time the fish has to flack easily with a fork. If not, heat it a bit longer. It would be amazing if you serve it with a bit of saffron rice. Remember, do not exceed the maximum recommended dose of saffron.
You can also make it crispy in the oven: