John Dory with Fennel and Saffron
a Fork and a Pencil
½ cup white wine
pinch of saffron threads
1 bulb fennel, trimmed, fronds reserved
4 small or 2 large John Dory fillets
sea salt flakes and freshly ground black pepper
Set your oven to 425. °
Add the saffron to the wine and set aside to let it steep.
Slice the fennel as finely as you can; using a mandoline makes quick work of this. Line the bottom of a baking dish, which will accommodate all the fish with fennel slices.
Season the fish fillets lightly on both sides with salt and pepper and lay on top of the fennel. Pour over the saffron-infused wine, cover the dish tightly with foil and cook for 10 minutes. Remove the foil, turn the oven down to 325° and cook for another 10 minutes, or until the fish is just cooked through, remembering that it will continue to cook a little after being removed from the oven.