Ingredients:-

• 90 gm —- fish fillet
• 1 tbsp —- lemon juice
• 15 gm —- cream
• 20 ml —- fish stock
• 2 gm —- saunf powder
• 2 gm —- zafran
• Salt & pepper, to taste

For the marinade

• 10 gm —- pine nuts, roasted
• 5 gm —- each, thyme & oregano
• 30 gm —- red pepper
• 20 gm —- tomatoes
• 10 gm —- shallots
• 1 tbsp —- olive oil
• 20 gm —- butter

Food preparation:

1. Season fillet with salt, pepper & lemon juice. Keep aside.
2. Blend all the ingredients for the marinade well & marinate the fish I n it.
3. Pour fish stock over.
4. Bake the fish in a preheated oven for 6-8 minutes at 180 degree C. reduce the cream, add zafran, saunf powder, salt & pepper.
5. Using a hand blender, churn the mixture to make it frothy.
6. To serve, place fish on a plate & drizzle cream around.
7. Serve with grilled vegetables & pumpkin risotto.