Red snapper filet in Saffron Broth

In a large pan, sauté garlic in olive oil. Add capers, olives, tomatoes, and sliced potatoes. Stir in fresh oregano and deglaze with white wine. Simmer gently until potatoes are tender.

In a separate skillet, sear the Branzino filet skin-side down. Transfer to a 350°F oven for 5–6 minutes to finish cooking.

Dissolve saffron in warm vegetable stock and reduce slightly. Plate the potatoes and vegetables in the center, spoon the saffron broth around, and place the crispy Branzino filet on top, skin side up.