Saffron Basa Filets

Earthy saffron, snappy garlic and spicy sausage make for an interesting taste combination. I used basa filets but any white fish may be substituted, like cod or haddock. 

Ingredients:

1 lb basa filiets

Marinade:

1 tsp minced garlic

1 tsp paprika

1 tbsp olive oil

2 pinches saffron threads

salt and pepper to taste

Vinaigrette:

2 tbsps white wine vinegar

1 tbsp minced garlic

1 tsp dijon mustard

2 pinches saffron threads

1/4 cup olive oil

salt and pepper to taste

1 lb potatoes, cut in chunks

1 tbsp olive oil

1/4 lb Italian sausage, chopped

1 tbsp olive oil

handful of spinach, chopped

1/4 cup crumbled feta

Combine the marinade ingredients. Salt and pepper the filets on both sides then spread the marinade all over. (I cut my filets in half, but you can leave them whole). Let marinate for 20-30 minutes at room temperature.

Whisk the vinaigrette ingredients together and set aside.

Boil the potatoes in salted water about 10 minutes or until fork tender then drain well. Heat 1 tbsp olive oil in a frying pan and brown the potatoes for 4-5 minutes. Remove from heat and toss with half the vinaigrette. Keep warm.

In a large pan heat 1 tbsp olive oil and brown the chopped Italian sausage. Toss in the spinach then remove from the pan and keep warm.

Then, in that same pan, add olive oil if needed and cook the basa 1-2 minutes per side until browned and a fork can easily flake it. Cook a little longer if using thicker filets.

Plate the potatoes with the fish and top with the sausage and spinach. Add some crumbled feta and drizzle the rest of the vinaigrette.

Serves 4

Adapted from: cherryonmysundae.com

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