Season the fish with salt and freshly ground black pepper. Heat a large pan (or two smaller pans) that will hold all six fillets comfortably. Add the oil and when it’s hot put the fish in, skin side down, and fry for 2 minutes. Turn the fish over carefully and add the tomatoes, saffron and wine, turn the heat up to full and cover the pan tightly with a lid or foil. Cooking time will depend on the thickness of the fillets, but check them after 4 minutes.
When they’re done remove the fillets carefully, place each on top of a pile of hot mash and keep warm. With the sauce on full boil, add the olive oil and reduce for a minute or two until the sauce thickens, then spoon it over the fish and eat immediately.
© 1997 Peter Gordon. All rights reserved.