Mediterranean Fish with Saffron-Infused Tomatoes
This simple fish dish features tender fillets poached over a saffron-infused cherry tomato sauce, bringing out a rich balance of sweetness and acidity. Serve it with warm pita or over rice for a flavorful, satisfying meal.
Ingredients
- 1 large shallot thinly sliced
- 1 fennel bulb thinly sliced
- 4 garlic cloves minced
- 2 tablespoons unsalted butter
- 2 pints cherry tomatoes halved
- Pinch of saffron about 20 threads
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 6- to 8-ounce fish fillets (such as cod or halibut)
- 4 pita breads
Instructions
- Prepare the ingredients: Slice the shallot and fennel, then mince the garlic. Cut the cherry tomatoes in half.
- Sauté the aromatics: Melt butter in a 12-inch skillet over medium heat. Add the shallot, fennel, and garlic, stirring frequently until softened, about 4 minutes.
- Cook the tomatoes: Stir in the halved tomatoes, saffron, salt, and pepper. Let the mixture cook for 3 to 4 minutes, stirring occasionally, until the tomatoes start releasing their juices.
- Poach the fish: Place the fish fillets directly onto the simmering tomatoes. Lightly press them into the sauce, then season the fish with a little extra salt and pepper. Reduce heat to medium-low, cover the skillet, and let the fish cook for 7 to 10 minutes, or until it flakes easily with a fork.
- Warm the pita: While the fish is cooking, heat the pita bread under a broiler or in a toaster oven for a few minutes. Optionally, brush with olive oil before warming.
- Serve: Divide the fish and tomato mixture onto four plates, and serve with pita on the side to scoop up the sauce.
Notes
Tomato Swap: You can use any variety of tomatoes—just cut them in half and gently press to release juices for a thick sauce.
Saffron Alternative: If saffron isn’t available, substitute ¼ teaspoon ground turmeric for a similar earthy note.
Serving Suggestions: Serve over rice instead of pita for a heartier meal.
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