Wild Orange Roughy with Fennel & Tomato

This is the kind of one-pan fish dish that looks like it came from a seaside bistro but takes barely half an hour to pull together.

Orange roughy fillets nestle into a fragrant bed of sauteed fennel and leek, then simmer gently in a broth tinged golden from saffron threads, brightened with white wine, and thickened slightly by crushed Italian tomatoes.

The fish stays flaky and delicate while soaking up all that Mediterranean flavor.

Serve it in shallow bowls with plenty of the brothy vegetables spooned over the top. A hunk of crusty bread on the side to mop up the saffron broth is not optional.

Variations

• Swap orange roughy for cod, halibut, or any mild white fish fillets
• Add a handful of pitted Kalamata olives and capers with the tomatoes for a Provencal spin
• Stir in a pinch of red pepper flakes if you like a little warmth

Chef Tips

• Slice the fennel thin so it softens quickly and blends into the broth
• Keep the heat low once the fish goes in; a gentle simmer poaches it perfectly, while a hard boil will break it apart
• Saffron blooms best when it hits warm liquid, so add it with the wine and water, not with the dry sauteed vegetables
• Don’t skip the freshly ground black pepper; it complements the saffron beautifully