Saffron & Tomato Butter Baked Fish

1 Bunch of Spring Onions, thinly sliced

2 Cloves of Garlic, chopped

Olive Oil

1 Green Chilli

500gr. Baby or Cocktail Tomatoes

½ Cup Chicken Stock

Pinch of Saffron soaked in Water

Salt & Pepper to taste

1Tbsp. Sugar

4Tbsp. Butter

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.