- 1/4 cup olive oil
- 4 whole cloves garlic, smashed (not chopped)
- Pinch saffron
- 1/4 cup flour
- 1/2 teaspoon each salt and pepper
- 2 (4-6 ounce) firm white fish fillets (halibut or cod)
- 1/2 cup dry white wine
- 2 tablespoons chopped flat-leaf parsley to garnish
- Salt and pepper to taste
Heat oil in an ovenproof sauté pan over medium-low heat.
Add garlic before oil gets too hot, and cook until golden brown on both sides. Be careful to not overcook as garlic will become bitter (if that happens, start over).
Remove from pan to a mortar and pestle.
Add saffron and grind into a paste*.
Whisk flour with salt and pepper.
Dredge fish in flour and shake to remove excess.
Pan-fry in same oil over medium-high heat. Cook for 2 minutes on each side. Fish should be golden, but not done.
Remove from pan.
Deglaze pan with wine, then add garlic and saffron paste. Stir to combine and return fish to pan.
Cook for about 5 more minutes or until fish is done.
If fish is thick, finish in a 375°F oven for 5-10 minutes.
Sprinkle with parsley and serve with rice.
* If you don't have a mortar and pestle, mash garlic on a cutting board using side of a knife with a wide blade. Grind saffron between your fingers into garlic and stir to combine.