– adapted from Joyce Goldstein’s ‘The New Mediterranean Jewish Table’.
On Rosh Hashanah, fish represents our wish to multiply and flourish like the fish in the sea. This Moroccan fish dish, in its golden sauce with its aromatic saffron flavouring, is a beautiful addition to bring the blessing of abundance to our tables.
- 3 medium lemons, peel and pith removed, sliced very thin
- 1 tablespoon ground turmeric
- salt and freshly ground black pepper
- olive oil
- 4 cloves garlic, minced
- 1 teaspoon saffron threads, steeped in 160 ml (2/3 cup) hot water
- 1 bunch fresh coriander (washed well and checked) chopped
- 6 fish fillets, such as halibut or cod
Place lemon slices in a shallow bowl or platter and sprinkle with turmeric and salt. Using a fork, press down on the slices to extract the juices, drizzle with some olive oil and set aside for one hour at room temperature.
Heat a large pan over medium heat. Once hot, drizzle in about two tablespoons of olive oil, sauté the garlic for thirty seconds and add the lemon slices and juices in one layer on the bottom of the pan, add half the coriander. Lower the heat. Place the fish fillets over the lemons and season the fish with salt and pepper to taste. Pour the saffron water and the juices from the lemons over the fish fillets.
Cover the pan with a lid and cook for 5- 8 minutes until the fish is opaque in the centre. Twice during the cooking time, tilt the pan and use a spoon to pick up juices and baste the fish.
Once cooked through, remove from the pan with the juices, serve warm or at room temperature. Season and add the remaining coriander just before serving.