Saffron Fish with Lemon & Parsley | EASY One-Pan 20 Minute Recipe

This Saffron Fish with Lemon & Parsley, known as Bacalao al Azafran, is filled with Mediterranean flavors, easy to make and all done in about 20 minutes using just one pan. Serve it next to some roasted potatoes, a garden salad and a bottle of Spanish white wine from the region of Alicante for a great meal.

To make this dish, I used cod fillets I bought frozen and thawed out. Just to make things quicker and easier. You can also use fresh cod here, as well as any other type of firm white fish. Such as halibut, tilapia or hake, which is known as merluza in Spain.

What really flavors this dish is the combination of white wine, vegetable broth, saffron, parsley and lemon zest. If wine is not your thing, you can substitute it for 1 tablespoon (15 ml) of white wine vinegar or the same amount of white grape juice.

TIPS & TRICKS to Make this Recipe: It took my fish fillets about 4 to 5 minutes to fully cook through. Every pan and stovetop heats differently. So it might take you less or more. Just keep an eye on the fish, that way it doesn’t overcook.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SAFFRON I USED

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Watch the Video Below on How to Make this Saffron Fish with Lemon & Parsley

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Saffron Fish with Lemon & Parsley | Bacalao al Azafran

Course Main Course

Cuisine Mediterranean, Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 310 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 large yellow onion
• 4 cloves garlic
• 1/2 cup dry white wine 120 ml
• 1/2 cup vegetable broth 120 ml
• 1/4 tsp saffron threads .17 grams
• 1/4 cup chopped fresh parsley 15 grams
• 1/2 lemon
• 4 cod fillets 7 oz / 200 grams each
• sea salt & black pepper
• chopped parsley & lemon slices for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, cut the onion into small slivers and thinly slice the garlic

3. Add the onion and garlic into the hot fry pan, mix together so everything is coated in the olive oil, then mix every 1 to 2 minutes so it all evenly sautes

4. While the onion and garlic are cooking, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper on both sides

5. After 10 minutes and the onions are lightly browned, add in the white wine, vegetable broth, saffron, chopped parsley and the zest of half a lemon, then season with sea salt & black pepper, raise to a high heat, mix and then simmer

6. After 5 minutes and the alcohol has cooked off and the saffron has infused, lower to a low-medium heat, add in the cod fillets, all in a single layer, then gently flip each one, place a lid on the pan and simmer for 4 to 5 minutes or until the cod is just cooked through, then remove from the heat

7. Serve directly out of the pan or transfer into serving dishes, garnished with slices of lemon and chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Saffron I used to make this Recipe

Nutrition Facts

Saffron Fish with Lemon & Parsley | Bacalao al Azafran

Amount Per Serving

Calories 310 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 85mg28%

Sodium 231mg10%

Potassium 966mg28%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 36g72%

Vitamin A 465IU9%

Vitamin C 25mg30%

Calcium 61mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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