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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.

2 lemons

3 Tbs. olive oil

Pinch of saffron threads

6 halibut fillets, each 6 to 7 oz. and about 3/4 inch

thick, skinned

Coarse salt and freshly ground pepper, to taste

For the vegetables:

3 to 4 Tbs. olive oil

3 large shallots, diced

1/8 tsp. saffron threads

1 lb. spinach, tough stems removed

Coarse salt and freshly ground pepper, to taste

3 or 4 small zucchini, diced

2 large tomatoes, peeled, seeded and diced

Juice of 1 lemon

1/2 bunch fresh flat-leaf parsley, minced

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°F.

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 sauté pan over medium-high heat,

warm the olive oil. Add the shallots and sauté 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

Tbs. of the shallots to a small dish and set aside.

Increase the heat under the sauté pan to high. Working in 3 batches, add the spinach leaves to the

shallots remaining in the pan. Sauté, tossing constantly, until the spinach is wilted but still bright

green, 4 to 5 minutes. Transfer to a plate, season with coarse salt and pepper, and keep warm.

Place the sauté pan over medium heat and add the reserved shallots. Add the zucchini and cook,

stirring occasionally, until it begins to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring,

until the tomatoes begin to soften, 3 to 4 minutes. 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. Season with coarse salt, pepper and lemon juice.

Mound a portion of the spinach in the center of each individual plate. Top each with a fish fillet and

spoon the zucchini mixture over the fish. Dust the fish and the plate with the parsley. Cut the

remaining lemon into wedges and divide among the plates. Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life