Pan Fish with saffron

Pan Fish with saffron


  • 600 g saithe filet
  • 2 tomatoes
  • 1 onion
  • 50 cl fish broth
  • 4 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp Coriander powder
  • 1 saffron
  • Pepper
  • sea salt
  • 2 red peppers


Preheat the oven to 180°C.

Rinse the fillets, cut them (not too small). Season with salt and pepper.

Rinse the tomatoes, remove the pips and cut it into cubes. Rinse the peppers, remove the seeds and cut the flesh into pieces. Peel and chop the onion. Mix the vegetables with the olive oil. Season with pepper and salt.

Divide the fruit on four oven pans. Put fish pieces at.

Install the fish gravy and bring to the boil with the cumin, coriander and the saffron. Distribution over the fish and cover.

Place in the oven for 20 minutes.

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