1/2 tsp. saffron
2 tbsp. warm water

  • grind or crush saffron, add water, and set aside

2 tbsp. olive oil
1 1/2 medium leeks, washed, halved, and chopped
3 cloves garlic, sliced
1 lemon, sliced and seeded
1 clementine, sliced and seeded
salt

  • heat oil in a large oven-safe skillet or dutch oven
  • add leeks and cook 6-8 minutes, until softened but not browned
  • add remaining ingredients and continue cooking 2-3 minutes
  • remove from heat and remove half of leek mixture to a small bowl

1 1/4 lbs. fish (cod, tilapia, etc.)
salt
saffron mixture
1/4 cup chopped herbs (dill, tarragon, or cilantro)
1/4 cup olive oil

  • add fish to pan, season with salt, and pour saffron mixture over it
  • top with reserved leek mixture, herbs, and drizzle with olive oil
  • bake at 325°F for 25-30 minutes, until internal temperature reaches 135°F
  • remove from oven, tent with foil, and rest 10 minutes

source: https://cooking.nytimes.com/recipes/1026639-slow-cooked-fish-with-citrus-and-herbs