Pesce Allo Zafferano

Pesce Allo Zafferano
Fishboxer Exclusive recipe from Oil & Vinegar

A fresh dish with white fish, pasta, oyster mushrooms, spring onion and avocado.


4 pieces of white fish 

4 tbsp. Condimento Balsamico Bianco allo Zafferano (white balsamic condiment with saffron)

2 tbsp. Puglia Olive Oil 

2 limes

1/2 tbsp. (pink) peppercorns, cracked

125g crème fraîche

For the Frastagliate Tricilore all’Uovo pasta (egg pasta)

200g mangetout, washed

200g oyster mushrooms

1 red onion, cut into half rings

large bunch spring onions (approx. 200 g), roughly chopped

1 avocado, chopped

2 tbsp. Puglia Olive Oil 

Frastagliate ai Funghi Porcini

Fish Wish herbs


Marinate the fish for at least an hour in a mixture of Condimento Balsamico Bianco allo Zafferano, Puglia Olive Oil, lime juice and pink peppecorns.

Put the butter in a pan and fry the fish on both sides for 1-2 mins on a high heat then pour in the marinade and cook the fish on a low heat for around 6 mins.

When the fish is cooked, remove from pan and make a sauce in the same pan by mixing the remaining marinade and crème fraiche then serve the sauce immediately over the fish,.

Cook the Frastagilate Tricolore all’Uovo pasta for 6min until al dente.

Cook the mangetout for about 4min until tender and then put a dash of Puglia Olive oil in a pan and fry the red onion briefly before adding the remaining vegetables.

Generously season with the Fish Wish herbs. Add the avocado at the last minute so that it warms up briefly.

Put the Frastagliate on a plate, divide the vegetables and serve with the fish.