Heat the oil in a frying pan over a high heat. Fry the fish fillets in batches for 2 minutes on the flesh side. They don’t need to cook through as the marinade will “cook” them. Set them aside in a wide container
Place the carrot, shallots, vinegar, olive oil, sugar, paprika and saffron in a saucepan, bring to boil and leave to simmer gently for 2 minutes. Remove from the heat, allow to cool slightly then pour over the fish and scatter over the thyme sprigs. Set aside to cool completely then cover and place in the fridge. Leave for at least 8 hours or preferably overnight to marinate. Serve with crusty bread and a green salad.
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