Saffron Fish with Lemon & Parsley | EASY One-Pan 20 Minute Recipe

salted cod

💰Cheaper: fresh cod

Fresh cod is more accessible and less salty.

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

green olives

💰Cheaper: black olives

Black olives are often less expensive and widely available.

Heat a large fry pan over medium heat and add 3 tbsp of extra virgin olive oil.

Cut one large onion into small slivers and thinly slice four cloves of garlic.

Add the chopped onion and garlic into the hot fry pan and mix them around to coat in the olive oil, sautéing for 1 to 2 minutes intermittently until translucent and lightly browned, about 10 minutes.

Pat dry four cod fillets (7 oz each) with paper towels and season both sides with sea salt and freshly cracked black pepper.

Finely chop a handful of fresh parsley.

After 10 minutes, add 1/2 cup of dry white wine and 1/2 cup of vegetable broth to the fry pan.

Add 1/4 tsp of saffron threads and 1/4 cup of chopped fresh parsley to the pan, along with the zest of 1/2 lemon, avoiding the white pith.

Season with a kiss of sea salt and freshly cracked black pepper, then turn the heat to high and let it simmer for a few minutes until the alcohol has cooked off.

Lower the heat to low medium and add the cod fillets in a single layer, gently flipping each fillet to coat it in the sauce.

Cover the pan with a lid and simmer for 4 to 5 minutes or until the cod is just cooked through.

Remove the pan from the heat and serve directly from the fry pan or transfer to serving dishes, garnishing with lemon slices and chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens