Rougets au Safran from Mediterranean Seafood by Alan Davidson
This dish can be served hot, but is generally preferred cold. You will need to have 8 smallish rougets, which are not to be gutted but should be scaled, washed and patted dry. Lay them in an oven d...
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Cooking tools:
- Baking dish
- Oven
- Paper towel
- Chef's knife
Ingredients
- rougets
- olive oil
- tomatoes
- fennel
- thyme
- bay leaves
- saffron
- salt
- pepper
- white wine
- lemon
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