Alex Snodgrass' Brothy Saffron & Lemon Fish Over Rice
The Defined Dish founder shares a recipe from her upcoming book, "Everyday Eats"
If you’re anything like me and love brothy dishes served over rice, this bright, fragrant fish dish will become a favorite. It’s infused with white wine and saffron, creating a rich yet light base to gently poach flaky fish to perfection. Serve with brown rice and you have a simple but elegant meal that feels comforting yet refined, making it ideal for either a healthy weeknight dinner or a special occasion.
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Ingredients
Makes 4 servings
½ cup dry white wine
1 teaspoon saffron threads
4 skinless halibut, cod, salmon, or other flaky fish fillets (6 ounces each), patted dry
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
2 tablespoons cassava flour
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter (sub vegan butter for dairy-free)
½ cup halved and thinly sliced shallot (about 1 large shallot)
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
½ teaspoon smoked paprika
½ teaspoon ground turmeric
1 cup low-sodium chicken broth
Grated zest of ½ lemon
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons capers, drained
¼ cup finely chopped fresh parsley leaves
2 cups prepared brown rice
¼ cup finely chopped fresh dill, for serving
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Method
In a small bowl, stir together the white wine and saffron. Set aside and allow the saffron to bloom for at least 5 minutes.
Season the fish fillets evenly with 1 teaspoon of the salt and the black pepper. Place the flour in a large, shallow bowl and dredge the fish on all sides to evenly coat in the flour, shaking off any excess.
In a large, deep skillet or 3.5-quart braiser with fitted lid, heat the oil over medium-high heat. Add the fish and sear until golden brown on both sides, about 2 minutes per side. The fish does not need to be cooked through, as it will finish cooking in the broth. Remove from the pan and set aside on a clean plate.
Reduce the heat to medium and melt the butter. Add the shallot, garlic, and pepper flakes and cook, stirring, until the shallot is tender, 2 to 3 minutes.
Add the tomato paste, the remaining 1/2 teaspoon salt, the paprika, and turmeric and stir to combine. Pour in the wine and saffron mixture and stir to combine. Cook, stirring, until the wine reduces by half, 2 to 3 more minutes.
Add the broth, lemon zest, lemon juice, capers, and parsley. Stir to combine and bring to a rapid simmer.
Reduce to a gentle simmer, about medium-low heat, and nestle the fish fillets into the broth. Cover and cook until the fish is cooked through and flakes easily with a fork, 4 to 5 minutes.
To serve: Divide the rice among four shallow bowls. Top with the fish and spoon the broth over and around the fish. Finish with fresh dill.
From Everyday Eats: 100 Simple and Healthy Recipes for Real Life by Alex Snodgrass. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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