White Fish with Braised Leeks and Saffron

Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.

Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.

Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.

Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.