Flounder in Saffron-Tomato Sauce

Flounder in Saffron-Tomato Sauce


  •     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


  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.

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