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Ingredients

⅛ teaspoon saffron threads 1 tablespoon boiling water ¼ cup all-purpose flour 1 ½ teaspoons kosher salt, or more to taste ½ teaspoon ground turmeric ¼ teaspoon freshly ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder 1 ½ pounds skinless cod fillets, about 1-inch thick ¼ cup grapeseed oil ¼ orange, juiced 1 orange, cut into wedges 1 lime, cut into wedges

Nutrition Info

299.9 calories carbohydrate: 9.3 g cholesterol: 62.4 mg fat: 14.9 g fiber: 1 g protein: 31.6 g saturatedFat: 1.5 g servingSize: - sodium: 841.7 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.
Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.
Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.

4 servings

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