17 September 2014,13:09 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

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.


  • 4 tablespoon sesame oil
  • 5 tomatoes, chopped
  • 250 grams pitted black olives, roughly chopped
  • 2 tablespoon chopped capers
  • Salt and freshly ground black pepper
  • 8 red snapper fillets
  • 3 teaspoon packed saffron threads
  • 2 tablespoon boiling water
  • 500 grams mie noodles
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon lemon juice

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