- 1/2 cup pine nuts
- 4 tablespoons California Olive Ranch extra virgin olive oil
- 1 large onion, finely chopped
- 1 teaspoon sweet paprika
- 1 tablespoon finely minced garlic
- 1/4 cup fresh bread crumbs
- Pinch of saffron threads, warmed and crushed, optional
- 1 1/2 cups peeled, seeded, and chopped tomatoes
- 1 cup fish stock or dry white wine
- Salt and freshly ground black pepper
- 1 1/2 pounds firm white fish fillet, cut into 8 pieces
- 1 cup English peas, cooked until tender-crisp (optional)
- 1/4 cup chopped fresh flat-leaf parsley or mint
- Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.
- To make the sauce, in a frying pan, heat 2 tablespoons of the California Olive Ranch extra virgin olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.
- In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer.
- Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.