• ¼ teaspoon saffron threads, crushed
• ¼ cup hot water
• 2½ pounds sea bass, cod, or salmon, in thick steaks or fillets
• 1 lemon, sliced paper-thin and each slice quartered
• 2 yellow onions, sliced
• 1 pound russet potatoes, peeled and sliced
• ⅛ inch thick or peeled, parboiled, and sliced ¼ inch thick
• 2 zucchini, sliced ¼ inch thick
• ½ pound fresh mushrooms, wiped clean and sliced ¼ inch thick
• Salt and freshly ground pepper
• ½ cup extra virgin olive oil, or as needed

Preheat the oven to 350°F. Oil a baking dish just large enough to hold the fish in a single layer.

In a small bowl, combine the saffron and hot water and set aside to steep for 15 minutes.

Place the fish in the prepared dish. Tuck the lemon pieces and onion, potato, zucchini, and mushroom slices in and around the fish pieces. Sprinkle with about 1 tablespoon salt and some pepper and drizzle with the ½ cup olive oil, adding more if needed to coat all of the ingredients liberally. Add the saffron infusion and then add water to a depth of about ¼ inch. Cover the dish with aluminum foil.

Roast the fish and vegetables for about 45 minutes. Uncover and continue to roast until the fish is opaque when a knife tip is inserted in the center, 15 to 20 minutes longer. Serve at once.