Print Options:

Poached snapper with tomato and saffron

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

We marry the smooth flavours of snapper and saffron in this easy and delicious recipe. A light but satisfying meal. Check out the recipe here.

Poached snapper with tomato and saffron


2 Tbsp Olivado Avocado oil

2 garlic cloves, thinly slice

1 red chilli, diced

1 x 400g / 14oz can tomatoes

¼ cup dry white wine

2 bay leaves

pinch of saffron threads

salt and black pepper to taste

4 good size snapper fillets

crusty bread to toast and serve


1. Heat oil in a medium frypan over medium/low heat. Add garlic and chilli and cook, stirring often, until fragrant, about 3 minutes.

2. Add tomatoes, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer to let the flavours come together, 5–7 minutes; season with salt and pepper.

3. Reduce heat to medium-low; season fish with salt and pepper and nestle into the pan. Reduce heat, cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5–7 minutes depending on thickness.

4. Gently transfer cod to shallow bowls and spoon poaching liquid over.

Nutrition Facts

Servings 0