Sweet and Tangy Fish with Saffron Rice

We were given some fish (Crappie) and wanted to try something different with it. I decided to create a citrus sauce for the fish and make some rice topped with saffron to serve it with.

Servings (3-4 people):
6 fish fillets

Ingredients for fish Marinade:
1 cup orange juice
2 tablespoons olive oil
1 1/2 teaspoons Thyme Leaves

Ingredients for citrus sauce:
1/4 cup orange juice
1 tablespoon oil
1 cup water
1 tablespoon grated orange/orange zest
1/2 cup brown sugar
saffron — Optional
salt, pepper, garlic powder — desired amount



Prepare your fish fillets and marinade. You will need to marinade the fish for at least 4 hours in the refrigerator. I chose to marinade my fish fillets overnight.

Once fish are ready to bake place in them in an oven safe dish and cover with foil. Pre Heat oven to 400°F. Place fish in oven and cook until ready, which will be approximately 30 – 35 minutes. Be sure to check if they are flaky and cooked since everyones oven is not the same.

While your fish is baking you can prepare your citrus sauce that you can use as a dipping sauce, or topping for the fish fillets. Begin by heating the water and adding the brown sugar to the water. Then add orange juice, oil, salt, pepper, garlic powder, and saffron (optional). Finally add your orange zest to the sauce and allow it to cook until it thickens a bit. Remember to occasionally stir the sauce.

I prepared white rice to go with this dish and added a bit of saffron rice to the top. I guess this was my way of giving it a Persian flavor.

When the fish was ready I topped it with a bit of the sauce and left some sauce for anyone who wanted to add more. The sauce went well with the rice too.

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