Mahi Ba Zafferan Saffron Lemon Roasted Cod Recipes

Steps:

• Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 minutes.
• Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop.
• Oil your grill grates with canola oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges.
• Indoor Variation: To cook on a grill pan on the stovetop, heat the grill pan over high heat. Remove the fish from the marinade and pat dry with paper towels. Brush both sides of the fish with oil and place on the hot grill pan. Oiling the fish instead of the pan will limit the amount of smoke. Cook for 5 to 6 minutes on each side.

Steps:

• Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment.
• Grind the saffron into a powder using a pestle and mortar with a pinch of sea salt to help crush it (good-quality saffron will always crush easily rather than stay wiry).
• Put the ground saffron in a small cup and pour over 2-3 tbsp of boiling water from a freshly boiled kettle. Stir and leave to infuse for 10 mins.
• Put the yogurt in a separate bowl with the lemon zest and juice and lemon extract, and a generous amount of black pepper. Stir well, add the saffron infusion and mix until the yogurt is bright yellow.
• Put the fish in a shallow bowl just big enough to fit it and pour over the marinade to coat the fish. Leave to sit for 5 mins, then transfer the fish to the prepared baking tray. Spoon any marinade left in the bowl, including any loose saffron strands, over the fish, and roast for 10 mins until cooked through. Serve immediately.

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.