Looking for a delicious and healthy seafood dish that is easy to prepare and packed with flavor? Look no further than this baked fish with saffron butter and green olive salsa recipe! With the delicate taste of white fish fillets and the warm, fragrant notes of saffron-infused butter, this dish perfectly balances richness and lightness. And the zesty green olive salsa adds a bright and refreshing element that perfectly complements the savory fish. So whether you’re looking for a quick and easy weeknight dinner or an impressive dish for your next dinner party, this baked fish with saffron butter and green olive salsa will surely delight your taste buds and satisfy your cravings for a healthy and delicious meal.
- small handful oregano sprigs*
- 1 side of red emperor or snapper, about 800g, pin-boned
- 100g unsalted butter
- pinch saffron threads
- 80ml dry white wine
- ½ lemon, thinly sliced
- sea salt and black pepper
For the green olive salsa
- 125g Sicilian green olives, pitted and crushed
- small handful oregano leaves*
- 1 tbsp extra virgin olive oil
- Preheat oven to 170C fan-forced (190C conventional). Line a baking tray with baking paper. Lay oregano sprigs in the centre of the tray, then top with the fish, skin side down (if you’re leaving the skin on; it’s also fine with the skin off). Scrunch up the sides of the baking paper to create a barrier around the fish to contain the liquid. Season fish and set aside.
- Melt the butter in a small saucepan, then add the saffron, white wine and lemon. Season to taste and allow the saffron to steep in the sauce. When cool, pour the butter sauce over the fish, nestling the lemon slices around the fish so that it’s sitting in the sauce.
- Bake for 18-20 minutes or until the fish is cooked. Baste the fish with the sauce every 8-10 minutes as it cooks.
- Meanwhile, combine the crushed olives with the oregano and olive oil in a small bowl. Set aside.
- Once the fish is out of the oven, remove the cooked lemon slices and roughly chop. Add them to the bowl with the olives, mix to combine and season to taste. Spoon on top of the fish and serve immediately.
*Note: Feel free to switch the herbs for whatever is at hand; parsley and mint are also lovely.