How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Saffron-Scented Halibut with Spinach, Zucchini and Tomato?

You need 16 ingredients. The key ingredients include: 2 lemons, 3 tablespoons olive oil, 1 pinch saffron thread, 6 halibut fillets, each 6 to 7 oz. and about 3/4 inch thick,skinned, and more.

Is Saffron-Scented Halibut with Spinach, Zucchini and Tomato suitable as seafood?

Yes, Saffron-Scented Halibut with Spinach, Zucchini and Tomato falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Saffron-Scented Halibut with Spinach, Zucchini and Tomato?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron-Scented Halibut with Spinach, Zucchini and Tomato Recipe

Name: Saffron-Scented Halibut with Spinach, Zucchini and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons; 3 tablespoons olive oil; 1 pinch saffron thread; 6 halibut fillets, each 6 to 7 oz. and about 3/4 inch thick,skinned; coarse salt; fresh ground pepper, to taste; 3 -4 tablespoons olive oil; 3 large shallots, diced; ⅛ teaspoon saffron thread; 1 lb spinach, tough stems removed; coarse salt; fresh ground pepper, to taste; 3 -4 small zucchini, diced; 2 large tomatoes, peeled,seeded and diced; 1 lemon, juice of; 12 bunch fresh flat-leaf parsley, minced

Saffron-Scented Halibut with Spinach, Zucchini and Tomato

Eats Now Editorial Team · 940 kcal · Seafood

1
In a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron.
2
Season the fish fillets with coarse salt and pepper.
3
Place in a nonaluminum dish in a single layer.
4
Pour the oil mixture over the fish and turn to coat.
5
Cover and refrigerate for 1 to 2 hours.
6
Preheat an oven to 450 degrees.
7
Spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.
8
Sprinkle a little coarse salt on the bottom of the hot pan.
9
Lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan.
10
Roast until opaque throughout when pierced with a knife, 7 to 10 minutes.
11
Meanwhile, prepare the vegetables: In a large nonaluminum saute pan over medium-high heat, warm the olive oil.
12
Add the shallots and saute until they begin to soften, 2 to 3 minutes.
13
Add the saffron and continue to cook until the shallots are soft, about 4 minutes more.
14
Transfer about 1 tbsp.
15
of the shallots to a small dish and set aside.
16
Increase the heat under the saute pan to high.
17
Working in 3 batches, add the spinach leaves to the shallots remaining in the pan.
18
Saute, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.
19
Transfer to a plate, season with coarse salt and pepper, and keep warm.
20
Place the saute pan over medium heat and add the reserved shallots.
21
Add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.
22
Add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.
23
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.
24
Season with coarse salt, pepper and lemon juice.
25
Mound a portion of the spinach in the center of each individual plate.
26
Top each with a fish fillet and spoon the zucchini mixture over the fish.
27
Dust the fish and the plate with the parsley.
28
Cut the remaining lemon into wedges and divide among the plates.

Saffron-Scented Halibut with Spinach, Zucchini and Tomato

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