SAFFRON NOODLES WITH RED SNAPPER

Preparation Method :

• Preheat the oven to 180°C/350°F/Gas 4. Gently heat the olive oil in a saucepan, and stir in the tomatoes, olives and capers.
• Season generously with salt and black pepper. Remove from the heat. Arrange the fish fillets on a baking tray.
• Spoon over the tomato mixture, pressing it well into the flesh. Bake the fish for 10 minutes or until just cooked.
• Meanwhile, lightly crush the saffron threads, and leave to infuse in the boiling water.
• Pour boiling water over the noodles and leave to stand according to the packet instructions. Drain well, keeping the nests together as much as possible.
• Toss the noodles gently with the saffron liquid to colour them evenly. Season generously with black pepper.
• Divide the saffron noodles among the serving plates, and place a fish fillet on each bed of noodles.
• Stir the parsley and lemon juice into the sauce left in the baking tray, taste and adjust the seasoning and spoon over the fish fillets.