Fish fillets with saffron and fresh herbs
4 tbsp extra virgin olive oil
150g onion, thinly sliced
2 cloves garlic, crushed
250ml non-alcoholic white wine
A generous pinch of saffron threads
400g canned chopped tomatoes
½ tsp dried chilli flakes
1 litre water
170g instant yellow polenta
60g finely grated Parmesan
600g thick white fish fillets, cut into 4cm pieces
⅓ cup small mint leaves
1 cup flat-leaf parsley leaves
Heat a large deep-sided frying pan over medium heat.
Add oil and cook onion and garlic until browned lightly.
Add non-alcoholic wine and saffron; cook, stirring until wine has reduced by half.
Add tomatoes and chilli flakes.
Season generously with sea salt flakes and simmer, uncovered, for 20 mins or until sauce is thick.
Meanwhile, in a large saucepan bring the water to the boil.
Add a teaspoon of salt and then slowly pour in the polenta, whisking until it is completely blended.
Reduce the heat to the lowest setting; cook for 5 mins, stirring occasionally.
Just before serving, stir in the butter and Parmesan.
Add the fish fillet pieces to the simmering tomato sauce and cook for 3 mins.
Divide polenta among serving plates and spoon over the fish mixture.
Top with fresh mint and parsley leaves.