Recipes & Health Articles Recipes

Saffron & tomato poached fish with gremolata

Wednesday, 25 October 2023 / Topics:

Ingredients: (Serves 4)

pinch of saffron threads

1 cup hot water

1 tablespoon olive oil, plus 1 tablespoon extra

1 brown onion, thinly sliced

4 garlic cloves, thinly sliced

½ cup dry white wine

pinch of salt

400g tin cherry tomatoes

400g tin chickpeas, drained and rinsed

4 skinless firm white fish fillets, cut into thirds

(eg. barramundi, flathead, snapper)

4 thick slices of sourdough bread

For the gremolata:

½ bunch of parsley, leaves and stems roughly chopped

2 plump anchovies

pinch of salt

zest and juice of 1 lemon

2 tablespoons olive oil 


  • Place saffron threads in a small bowl and cover with hot water. Set aside to steep for 10 minutes.
  • Meanwhile, heat one tablespoon oil in a large frying pan over medium-low heat. Cook onion for 3-4 minutes or until soft and translucent. Add garlic and cook for a minute or until fragrant. Increase the heat to medium-high, pour in wine and simmer until reduced by half. Add the tomatoes, breaking them up with the back of a wooden spoon, followed by chickpeas, saffron and water. Simmer for 4-5 minutes or until slightly thickened. Season with a pinch of salt. Add fish, cover with lid and poach for 5-6 minutes or until just cooked through.
  • Meanwhile, make the gremolata. Combine parsley, anchovies and a good pinch of salt in a small mortar and pestle and pound to a coarse paste. Stir through lemon zest, juice and oil.
  • Heat a griddle pan over high heat. Drizzle bread with remaining one tablespoon oil and toast for 1-2 minutes each side or until lightly charred.
  • Serve fish with gremolata spooned over the top and toasted sourdough on the side.


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