Saffron and cinnamon white fish with herbed rice

By Samira Mohyeddin
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  • 1/2 teaspoon of saffron sprigs
  • 2 eggs
  • 1 teaspoon cinnamon
  • 4 Whitefish fillets
  • Sunflower oil
  • Seville orange
  • 1/4 cup boiling water


  1. Using a mortal and pestle, ground the saffron down.
  2. Add saffron to 1/4 cup boiling water and dilute and put aside.
  3. Put oil in pan. It should cover entire bottom of the pan.
  4. Heat pan to medium to high temperature.
  5. Mix the eggs, cinnamon, and saffron together with salt and pepper.
  6. Place the fish in the egg wash and turn once or twice to fully coat.
  7. Then place the fish in the hot pan (only flipping once). Remove when golden brown. This takes approximately 5-7 minutes per side.
  8. Garnish with Seville orange.


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