Saffron Scented Halibut With Spinach Zucchini And Tomato

---

Have plenty of coarse country bread on hand to soak up the flavorful juices on the plate.

---

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 saut pan over medium-high heat , warm the olive oil.

---

Add the shallots and saut 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 s.

---

Ingredients

---

lemons, olive oil, saffron thread, halibut fillets, coarse salt, fresh ground pepper, shallots, spinach, zucchini, tomatoes, lemon, juice of, fresh flat-leaf parsley