2-oz. Olive Oil
1 Filet Grouper or any firm
white fish
1 halves Roasted Tomatoes
4 Stuffed Green Olives
4 Slices Roasted Lemons
8-oz. Saffron Broth
6-oz. Angel Hair Pasta
3-oz. Garlic Oil
pinch Parsley

For Saffron Broth
½ cup Tomato (chopped)
1 Tbsp Shallots (chopped)
3 Tbsp Olive Oil
2 cups Chicken Stock
large pinch Saffron
Salt and Pepper

For Roasted Lemons
1 Lemon
2 Tbsp Olive Oil
Kosher Salt and Pepper

Heat olive oil in your pan. Add the olives, tomatoes and lemon. Toss quickly. Add the fish skin side down and allow to brown. Add the broth and bake in the oven until the fish is done. Place the fish in a deep serving platter and garnish with the veggies and the pasta twist. Garnish with parsley.

Saffron Broth
Sauté the tomatoes and shallots in the olive oil until soft. Add the remaining ingredients and simmer for 15-minutes.

Roasted Lemon
Roast at 350-degrees until the lemon is plump and slightly brown.