Linguine with Cod in a Saffron-White Wine Sauce

washingtonpost.com

JudySTL

Generous 1 pinch saffron (a heaping ⅛ teaspoon)

3 tablespoons olive oil, divided

1 small fennel bulb, thinly sliced, some fronds reserved for garnish

¾ teaspoon kosher salt, divided, plus more to taste

2 cloves garlic, minced or finely grated

1 cup dry white wine

12 ounces linguine or other long pasta, such as spaghetti

1 pint cherry tomatoes, halved

1 pound cod fillet, cut into ¾-inch chunks

2 tablespoons fresh lemon juice

¼ teaspoon freshly ground black pepper, plus more to taste

Directions at washingtonpost.com

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