Best 5 Saffron Baked Fish Pescado Al Horno De Digna Prieto Recipes
Embark on a culinary journey to the vibrant shores of Spain with our delightful saffron baked fish, a dish that captures the essence of simplicity and elegance. This traditional Spanish recipe, known as "Pescado al Horno de Digna Prieto", is a symphony of flavors, where the delicate taste of fish is enhanced by the aromatic embrace of saffron, paprika, and garlic.
The recipe begins with a selection of your favorite fish fillets, gently seasoned with salt and pepper to awaken their natural flavors. As the oven preheats, the tantalizing aroma of sautéed garlic and paprika fills the air, creating an enticing prelude to the culinary delight that awaits. Dive into a trio of tantalizing recipes, each offering a unique interpretation of this classic dish. The first recipe introduces a traditional approach, baking the fish in a flavorful broth infused with saffron, white wine, and onion.
The second recipe elevates the experience with a zesty twist, incorporating a tangy tomato sauce that adds a vibrant layer of flavor. Last but not least, the third recipe showcases the versatility of this dish, pan-frying the fish fillets until golden brown and then simmering them in a rich and creamy saffron sauce. Whether you prefer the classic elegance of the traditional recipe, the vibrant zest of the tomato sauce, or the luxurious creaminess of the pan-fried version, each recipe promises an unforgettable culinary adventure.
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
SUMAC BAKED FISH WITH SAFFRON QUINOA
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Provided by Najmieh Batmanglij
Categories Dinner Seafood Fish Bass Quinoa Saffron Herb Walnut Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Pescatarian
Yield 4-6 servings
Number Of Ingredients 25
Steps:
- For the quinoa:
- Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
- Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
- Fluff the cooked quinoa with a fork and reserve until ready to serve.
- For the fish:
- In a bowl, mix all the ingredients for the sumac rub and set aside.
- Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
- Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
- Meanwhile, mix all the ingredients for the green sauce topping and set aside.
- Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.
PAN SEARED SNAPPER IN SAFFRON SAUCE
Steps:
- Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.
SAFFRON BAKED FISH (PESCADO AL HORNO DE DIGNA PRIETO)
Steps:
- Sprinkle the fish fillets with salt and arrange in a flat bottomed bowl or pie plate. Pour on the lemon juice and let sit. In a shallow overproof casserole, heat 3 tablespoons of the oil, add the potatoes in layers, and sprinkle each layer with salt. Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes. Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more. Cover and cook over medium-low heat until the potatoes are almost tender, 15 to 20 minutes, lifting and turng the potatoes occasionally. Preheat the over to 375 degrees. Drain the fish and arrnge over the potatoes. Drizzle the remaining 2 tablespoons of oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika. Bake for about 15 minutes, until the fish is just cooked through. You can bring the casserole to the table, or transfer the fish to dinner plates and arrange the potoes around and over the fish. Sprinkle with the parsley and serve.
BAKED FISH WITH POTATOES, ONIONS, SAFFRON AND PAPRIKA
Here is a complete and healthy meal. The large amount of onion in combination with saffron and paprika is key. Enjoy this healthy meal with a green salad and call it complete!
Provided by LifeIsGood
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
- Pour on the lemon juice and let it sit.
- In a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
- Add the potatoes in layers and sprinkle each layer with salt.
- Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
- Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
- Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
- Preheat the oven to 375 degrees F.
- Drain the fish and arrange over the potatoes.
- Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
- Bake for about 15 minutes, until the fish is just cooked through.
- Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 466.8, Fat 18.7, SaturatedFat 2.7, Cholesterol 93.5, Sodium 142.3, Carbohydrate 32.7, Fiber 3.7, Sugar 5.2, Protein 42
Tips:
- For the best flavor, use fresh saffron threads. If you can't find saffron threads, you can use ground saffron, but use half the amount.
- To make sure the saffron infuses the fish evenly, marinate the fish for at least 30 minutes before baking.
- If you don't have time to marinate the fish, you can brush it with the saffron mixture before baking.
- Be careful not to overcook the fish. It should be cooked through, but still moist and flaky.
- Serve the fish with your favorite sides, such as rice, potatoes, or vegetables.
Conclusion:
Saffron baked fish is a flavorful and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The saffron gives the fish a beautiful golden color and a slightly sweet and earthy flavor. The fish is cooked to perfection and the saffron marinade keeps it moist and flaky. Serve with your favorite sides and enjoy!
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