Saffron Scented Halibut With Spinach Zucchini And Tomato Recipes

Steps:

• Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
• To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
• To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

Steps:

• In a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron.
• Season the fish fillets with coarse salt and pepper.
• Place in a nonaluminum dish in a single layer.
• Pour the oil mixture over the fish and turn to coat.
• Cover and refrigerate for 1 to 2 hours.
• Preheat an oven to 450 degrees.
• Spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.
• Sprinkle a little coarse salt on the bottom of the hot pan.
• Lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan.
• Roast until opaque throughout when pierced with a knife, 7 to 10 minutes.
• Meanwhile, prepare the vegetables: In a large nonaluminum sauté pan over medium-high heat, warm the olive oil.
• Add the shallots and sauté until they begin to soften, 2 to 3 minutes.
• Add the saffron and continue to cook until the shallots are soft, about 4 minutes more.
• Transfer about 1 tbsp.
• of the shallots to a small dish and set aside.
• Increase the heat under the sauté pan to high.
• Working in 3 batches, add the spinach leaves to the shallots remaining in the pan.
• Saute, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.
• Transfer to a plate, season with coarse salt and pepper, and keep warm.
• Place the sauté pan over medium heat and add the reserved shallots.
• Add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.
• Add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.
• Add the reserved marinade, increase the heat to high, and cook until the sauce is slightly thickened and the vegetables are just tender, 5 to 7 minutes more.
• Season with coarse salt, pepper and lemon juice.
• Mound a portion of the spinach in the center of each individual plate.
• Top each with a fish fillet and spoon the zucchini mixture over the fish.
• Dust the fish and the plate with the parsley.
• Cut the remaining lemon into wedges and divide among the plates.