Ingredients

1 pinch saffron
8 medium tomatoes
zest and juice of 1 orange
1 chilli, thinly sliced
600g fish, cubed or sliced
½ small red onion, thinly sliced
1 medium fennel bulb, finely sliced, fronds reserved
1 avocado, cubed
50g rocket
extra virgin olive oil
TO SERVE
12 slices of baguette, toasted
black garlic rouille (click here to view recipe)
This Mediterranean-inspired dish uses the acid in tomatoes to ‘cook’ the fish, resulting in a lovely mellow juice.

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Instructions

1.Grind the saffron to a fine powder then put in a bowl, pour over 60ml of near-boiling water and leave to steep for 15 minutes.
2.Put two of the tomatoes in a food processor and blend to a pulp.
3.Drain through a sieve into the saffron water, pressing through all the liquid.
4.Stir through the orange zest, juice and chilli then add the fish and leave to marinate.
5.TO SERVE
6.Put the onion in a bowl and cover with cold water.
7.Leave for 10 minutes then drain well.
8.Season the fish and juices with salt to taste
9.Slice the remaining tomatoes and arrange with the fish on a serving dish, reserving all the juices
10.Top with the onion, fennel, avocado, rocket and fennel fronds
11.Drizzle with the fish juices and extra virgin olive oil and serve immediately with bread and rouille.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles