Mediterranean Fish with Samphire
7,9 / 10
Combine the olive oil with a few saffron strands and let them infuse in the oil for a few minutes.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Arrange the fish in a roasting tin and brush them with the infused olive oil. Pour the remaining oil over them and season them well. Roast for 20 minutes or until the flesh is firm yet still slightly springy to the touch.
Prepare the sauce as the fish is roasting by placing the orange wedges and orange juice in a small saucepan. Bring to a simmer and cook until the orange juice has reduced by half. Remove from the heat and set to one side.
Place the samphire in a double boiler and steam over a saucepan of simmering water for a few minutes until tender.
Melt the butter in a saucepan over a gentle heat then toss the freshly-steamed samphire in it. Spoon the sauce onto serving plates and top with the samphire. Arrange the fish on top and serve immediately.