How to make
Chop the onion and leave it to slowly caramelize and soften in the butter over medium to low heat. Hydrate the saffron in 3 1/3 tbsp (50 ml) of the broth (warm). Season the fish fillets with salt, black pepper, olive oil and lemon juice.
After about 10 minutes, pour the hydrated saffron with the water and mix. Pour the remaining broth and cook for about 10 minutes, until the liquid is reduced by almost half.
At the same time, cook the tilapia fish by steaming it for 12-15 minutes depending on the thickness of the fillet.
If you prefer, you can pan-sear the fish.
Puree the finished sauce, season with salt and black pepper and mix with the strained yogurt. If it is too thin, thicken with a little starch dissolved in water and boil it for a few more minutes.
Serve the gorgeous white and tender fish with the fragrant saffron sauce.
If desired, sprinkle the fillets with quality olive oil.
Enjoy the tilapia with saffron sauce!
