If you’re looking for a simple yet delicious seafood dish, look no further than this Slow-Cooked Fish with Citrus and Herbs. It’s a perfect balance of fresh flavors, easy to make, and great for any day of the week. Let’s dive into how to make this tasty treat!
Why Make This Recipe
This recipe is great for busy days or lazy weekends. It requires minimal effort but delivers maximum flavor. Plus, the combination of saffron, leeks, citrus, and fresh herbs makes for a delightful, healthy meal. Your family will love it, and it’s a wonderful way to enjoy fish.
How to Make Slow-Cooked Fish With Citrus and Herbs
Ingredients:
- 1 teaspoon saffron threads
- 3 medium leeks, trimmed
- 3/4 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 lemon (preferably Meyer), very thinly sliced into rounds, seeds picked out
- 1 clementine or mandarin orange, very thinly sliced, seeds picked out
- Salt
- 2 1/2 pounds boneless, skinless halibut, cod, or salmon, preferably one large center-cut piece
- 1/2 cup coarsely chopped dill or tarragon or a combination
Directions:
- Heat the oven to 325 degrees. Crush the saffron threads into a fine powder using a mortar and pestle. If you don’t have a mortar and pestle, use a spoon to crush it as finely as you can. Pour 3 tablespoons of warm water over the crushed saffron and set it aside.
- Cut the leeks in half lengthwise, then coarsely chop. Rinse the leeks well to remove any dirt or sand.
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the leeks and cook for 6 to 8 minutes until soft but not browned. Add the garlic and citrus slices, season with salt, and cook for another 2 to 3 minutes until everything is fragrant. Set aside half of the leek mixture in a small bowl.
- Generously season the fish with salt on all sides and place it in the center of the skillet over the leeks. Pour the saffron water over and around the fish, then top with the remaining leek mixture. Scatter the dill over everything and drizzle in the rest of the olive oil. Put the skillet in the oven.
- Bake for 25 to 30 minutes, or until the fish is opaque and flakes easily with a fork. You can serve it directly from the skillet or use two forks to tear the fish into large pieces on a platter. Make sure to spoon the leeks, citrus, and juices over the fish. Taste and add more salt if needed.
How to Serve Slow-Cooked Fish With Citrus and Herbs
Serve this dish warm straight from the skillet or on a large platter. It pairs wonderfully with rice or a light salad for a complete meal. Enjoy it with family and friends for a cozy gathering.
How to Store Slow-Cooked Fish With Citrus and Herbs
If you have leftovers, place the fish in an airtight container and store it in the fridge. It should be good for 2 to 3 days. Reheat gently in the oven or microwave before serving.
Tips to Make Slow-Cooked Fish With Citrus and Herbs
- Make sure to rinse the leeks well to remove any grit.
- Feel free to mix up the herbs! Dill and tarragon work well together.
- Use fresh citrus for the best flavor. Meyer lemons have a lovely sweetness that pairs nicely with the fish.
Variation
You can substitute the fish with other types, like trout or tilapia. Similarly, feel free to switch up the herbs based on what you have on hand!
FAQs
1. Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just make sure to thaw it completely before cooking.
2. How can I make this dish spicier?
Feel free to add a pinch of red pepper flakes or some chopped chili peppers to the leek mixture for a little heat.
3. What if I don’t have saffron?
If you don’t have saffron, you can skip it or use a pinch of turmeric for color and a hint of flavor. Just keep in mind that the taste will be different.
Enjoy making this delectable Slow-Cooked Fish with Citrus and Herbs! It’s bound to become a favorite in your home.
