Broiled Aniseed and Saffron-Flavored Roughy

Name: Broiled Aniseed and Saffron-Flavored Roughy
Cuisine: France
Ingredients: ¼ cup pure olive oil plus extra for the broiler pan; Salt; Pepper from the mill; 1 unripe pear, unpeeled, cored, and cut into ⅛-inch julienne; 1 tablespoon fresh lemon juice or to taste; 6 orange roughy fillets, as large as possible; 3 small fennel bulbs, well washed and cut into ⅛-inch julienne; ⅛ teaspoon powdered saffron; ½ teaspoon finely ground aniseed; 2 tablespoons chopped fresh chervil leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe can also be used with red perch or snapper fillets and butterflied trout.

Ingredients

¼ cup pure olive oil plus extra for the broiler pan
⅛ teaspoon powdered saffron
½

Europe
France
Fish course
Pescatarian
Gluten-free

Method

Heat the olive oil over low heat in a small pan, then turn the heat off and add the saffron and aniseed; let stand 15 minutes and cool completely.

Oil a baking sheet. Arrange the fillets on the bottom of the pan. Divide the flavored oil into two equal parts. Brush one half over the fillets; let marinate 15 minutes at room temperature.

Meanwhile, mix the fennel and pear together