|Red snapper fillets||1 Pound|
|Redfish fillets||1 Pound|
|Parsley||2 Teaspoon, minced|
|Bay leaves||2 , crushed|
|Garlic||1 Clove (5 gm), finely minced/ crushed in a garlic press|
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|White wine||1 Cup (16 tbs)|
|Ripe tomatoes||3 Large, peeled and cut in 1/4 inch slices|
|Fish stock/Hot water||1 Cup (16 tbs)|
|Cayenne pepper||1 Dash|
|Toasted buttered bread slices||6|
1. Thoroughly rub into fish fillets a mixture of parsley, salt, thyme, allspice, pepper, bay leaf, and garlic. Set fillets aside.
2. Heat olive oil in a large skillet over low heat; add onion and fillets. Cover and cook over low heat 10 minutes, turning fillets once.
3. Remove fish fillets from skillet; set aside and keep warm. Pour wine into skillet, stirring well; add tomato slices and bring to boiling. Add lemon slices, hot fish stock, salt, pepper, and cayenne pepper. Simmer about 25 minutes, or until liquid is reduced by almost one half.
4. Add fish fillets to skillet and continue cooking 5 minutes longer.
5. Meanwhile, blend several tablespoons of the liquid in which the fish is cooking with saffron. When fish has cooked 5 minutes, spread saffron mixture over fillets. Remove fillets from liquid and place on buttered toast. Pour liquid over fish.