Instructions: 1. Place water, white wine, bay leaves and onion into large heavy skillet.

Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop into wine mixture.

2. Bring mixture to a simmer over medium heat. Add the fish fillets. Cover skillet and continue to simmer 8-10 minutes or until fish is firm and flakes easily with a fork. Do not overcook.

3. Remove fish to a serving platter, using a slotted spoon. Remove cheesecloth bag, bay leaves and onion and discard.

4. Add tomato puree and red pepper flakes to liquid in skillet. Bring to a boil, stirring to mix well; boil until liquid is reduced by half. Add the saffron and 3 thin slices of lemon; boil 1 minute longer.

5. Spoon sauce over fish fillets and garnish with more thin lemon slices. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.