Sephardic Recipes With A Modern Twist

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Saffron fish

Saffron fish


2 lbs white fish fillets
1 teaspoon kosher salt
1 leek, finely chopped 
1/4 cup extra virgin olive oil Pinch of saffron in 1/2 cup warm water
1 teaspoon turmeric
1/2 cup white wine
1/2 preserved lemon, chopped finely or juice of one lemon combined with 1 teaspoon kosher salt 
1/4 cup caper berries or 1 tablespoon capers
Handful of cilantro, roughly chopped. 

Salt the fish and let sit for 15 minutes
Warm olive oil in a skillet over medium heat, add leek and sauté for a few minutes. Use a paper towel to dry the fish and add to pan skin side down, then sauté for two minutes. 
Add the saffron water, turmeric, wine and preserved lemon. 
Cover and simmer for 10 min. 
Add the capers and cook uncovered for another 10 minutes.

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