Fish fillets with saffron and fresh herbs

Prep 0 h : 15 m
Cook 0 h : 25 m


  • 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 butter

    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.