Flounder in Saffron-Tomato Sauce

Ingredients

•     1/8 tsp. saffron threads

•     3 tbsps. extra-virgin olive oil

•     1 medium onion, chopped

•     ½ cup diced, red pepper

•     1½ lb. ripe tomatoes, peeled, seeded and pureed, or one 28-ounce can plum tomatoes, drained and pureed

•     Salt and freshly ground pepper , to taste

•     1½ to 1¾ lb flounder (or sea bass)  about 1 inch thick

•     3 tbsps. chopped fresh basil or Italian parsley

Directions

1. Slightly crush saffron with your fingers and soak it in the oil in a small cup about 20 minutes.

2. Transfer saffron oil to a large sauté pan or skillet and cook briefly over low heat.

3. Add onion and bell pepper and sauté over medium-low heat about 5 minutes or until onion begins to turn golden.

4.  Add tomatoes, salt and pepper and cook over medium-high heat, stirring often, 8 to 10 minutes or until thick.

5. Add fish in one layer to sauce and sprinkle with salt and pepper.

6. Cover and cook over medium-low heat, spooning sauce over fish from time to time, about 10 minutes or until thickest part of fish becomes opaque inside; check with a sharp knife.

7. Taste sauce and adjust seasoning.

8. Stir 2 tbsp basil gently into sauce.

9. Serve hot  sprinkled with remaining basil.