1 Bunch of Spring Onions, thinly sliced
2 Cloves of Garlic, chopped
1 Green Chilli
500gr. Baby or Cocktail Tomatoes
½ Cup Chicken Stock
Pinch of Saffron soaked in Water
Salt & Pepper to taste
3Tbsp. Fresh Herbs (Coriander, Parsley, Basil, Chives)
500gr of Fish Fillets
Heat a medium pan and add a few tablespoons of olive oil to the pan followed by the sliced spring onions and garlic. Cook until the spring onions have softened.
Now add the baby tomatoes, stock, chilli, sugar and saffron and allow to cook over a medium heat for a few minutes until the tomatoes have softened (about 3 – 5 minutes).
Remove the pan from the heat and add the butter and herbs, stir and set aside.
Arrange the fish fillets in a baking dish and gently pour the saffron and tomato sauce over the fish fillets. Bake in a pre-heated oven at 180ºC for 20 minutes, depending on the thickness of the fish fillets.
Remove from the oven and serve with grilled vegetables and rice.