serves 6

  • sea salt and freshly ground pepper
  • 6 x 200 g fish fillets
  • 2 shallots, peeled and quartered
  • 1 clove garlic, peeled and halved
  • 200 ml olive oil
  • 2 pinches saffron
  • 100 ml white wine
  • 200 ml chicken stock
  • 20 calamata olives, stoned
  • 1 preserved lemon, thinly sliced
  • a handful of fresh flat-leaf parsley, chopped

Preheat the oven to 180°C. Season the fish fillets with salt and pepper. Using a ovenproof pan, lightly fry the shallots and garlic in the olive oil over medium heat. Add the fish and gently brown. Soak the saffron in the wine for a few minutes before pouring both the wine and the stock into the pan. Add the olives and lemon slices. Bring to a low simmer, cover and transfer to the oven for 15 minutes. Remove the pan from the oven, place the fish fillets on a warm plate, and quickly reduce the pan juices over high heat until lovely and saucy. Spoon over the fish, garnish with parsley, and enjoy with a heap of tiny peeled and buttered young potatoes.