Mediterranean corvina en papillote with saffron potatoes, ribboned zucchini, and almond gremolata

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Combine the saffron threads with the hot water and let steep for 5 minutes.

2. 2

   Place the baby potatoes in a pot of salted water, bring to a boil, and cook for 10 minutes until nearly tender. Drain well.

3. 3

   Transfer the potatoes to a baking tray and toss with 1 tablespoon olive oil, the saffron infusion, 1/2 teaspoon salt, and a little black pepper. Roast at 220°C / 425°F for 15 minutes.

4. 4

   Meanwhile, make the gremolata by mixing the toasted almonds, parsley, 1 finely grated garlic clove, lemon zest, and 1 tablespoon olive oil in a bowl. Set aside.

5. 5

   In a separate bowl, combine the zucchini ribbons, cherry tomatoes, shallot, the 2 chopped garlic cloves, dried oregano, fresh thyme, 1 tablespoon olive oil, lemon juice, 1/2 teaspoon salt, and black pepper to taste.

6. 6

   Cut 4 large sheets of parchment paper. Divide the zucchini, tomato, and shallot mixture among them, making a bed in the center of each sheet. Place one corvina fillet on top of each and season each fillet with the remaining salt and a little more black pepper.

7. 7

   Divide the dry white wine among the packets and spoon a little of the vegetable juices over each fillet. Seal the papillotes tightly by folding the edges.

8. 8

   Once the potatoes have roasted for 15 minutes, lower the oven temperature to 200°C / 400°F. Place the papillotes on another tray or beside the potatoes and bake for 12 to 14 minutes, until the corvina is juicy and opaque in the center.

9. 9

   Remove the potatoes and papillotes from the oven. Carefully open each packet to release the steam.

10. 10

    Serve the saffron potatoes as the base on each plate, top with the fish and vegetables, and finish with the almond gremolata. Drizzle with the final tablespoon of olive oil before serving.