Source: dLife DD

A tasty layered fish and vegetable casserole.

Servings

1 cooking spray
1 medium lemons , finely chopped
1 tbsp cold water
1 tbsp olive oil , divided
1 tsp sugar
0.12 tsp saffron , crushed
3 tbsp chopped parsley
3 tbsp fresh cilantro , chopped
0.75 tsp Salt Substitute, no sodium
0.5 tsp paprika, sweet, Hungarian
0.5 tsp ground cumin
0.25 tsp black pepper
12 Olives, green, manzanilla, stuffed , thinly sliced
2 medium garlic cloves , minced
1.5 lb mahi mahi fillets
2 cup sliced white onion
4 cup chopped tomato , seeded
1 pinch fresh cilantro (optional)

1 Heat a small, cooking spray coated skillet over medium high heat.
2 Combine lemon, 1 tablespoon water, 1/2 teaspoon oil, and sugar in skillet and let cook for 3 minutes, stir occasionally, water will be absorbed and mixture will be slightly golden, reserve.
3 In a small microwave safe bowl, heat 2 1/2 teaspoons of oil in a microwave until warmed, 10 seconds at a time. Mix in saffron and let infuse 10 minutes.
4 In a large resealable plastic bag, mix lettuce, saffron oil, parsley, cilantro, salt, paprika, olives, and garlic. Place fish in bag, seal and chill for 30 minutes, flipping once or twice.
5 Preheat oven to 400 degrees F.
6 Grease a 13 by 9 inch baking pan with cooking spray.
7 Arrange 1 cup onion slices and 2 cups of tomatoes on the bottom of the pan.
8 Take fish out of bag, saving liquid, and lay fish on top of tomatoes. Spoon the liquid over the fish and top with the rest of the tomatoes and onions.
9 Wrap pan with aluminum foil and cook for 40 minutes or until preferred degree of doneness.
10 Take out of oven and move fish and vegetables to a serving dish. Spoon the liquid over the fish and scatter cilantro leaves over, if using.

Any firm white fish such as mahi mahi, halibut, or sea bass will work with this recipe.