Let's Get Cooking
- 1 Marinade the fish in the oil, herbs and saffron for 15 mins.
- 2 Heat the Bertolli in a large saucepan. Add the garlic and cook for 1 minute.
- 3 Stir in the flour and cook for 1-2 minutes.
- 4 Gradually whisk in the stock, bring to the boil and simmer gently until the sauce starts to thicken. Stir in tomato puree.
- 5 Add the fish and continue simmering gently for 4-5 mins or until just cooked.
- 6 Top with the carrot and spring onion and sprinkle with basil. Serve immediately
