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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Suppose to be made with potatoes but since I do not eat them, I omitted them! Ingredients:
3 lbs halibut, cut into pieces |
1 extra large white onion, cut into rounds |
2 large leeks, cut into rounds |
1 pinch saffron |
5 medium tomatoes, cut in rounds |
2 tablespoons olive oil |
2 tablespoons chicken broth |
1 teaspoon bay leaf |
1 tablespoon thyme |
4 garlic cloves, smashed |
Directions:
1. Sauté onions and leeks in olive oil; season with bay leaf, thyme, salt and pepper.
2. Cut fish into pieces.
3. Layer 1/2 of the sauteed mix in the bottom of a baking dish (preheat oven to 400°F) arrange fish on top of mixture and put tomatoes over fish then, put the other 1/2 of mixture on top of fish -
4. Stick crushed garlic under tomato slices.
5. Mix chicken broth and saffron in a bowl until saffron color bleeds.
6. Pour saffron/chicken broth over fish.
7. Bake in oven at 400°F for 30-40 minutes!
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