Put the vegetable oil in a sauté pan. Over medium heat sauté the onion, pepper, and scallions until the pepper loses its raw green color, about 5 minutes.
Add the garlic and sauté for 1 minute.
Add the tomatoes and cook for another minute.
Add the lemon, olives, and saffron, crushing the saffron between your fingers before you add it, in order to bring out the flavor. Stir and cook for 5 minutes.
Put the fish fillets, flesh side down, into the pan. Cook for 3 minutes.
Turn fish over carefully, using a spatula or two, and sprinkle with lemon juice, salt and pepper, to taste.
Cover and continue to cook until desired doneness, approximately 3 more minutes.
Carefully remove from the pan, and garnish with fresh dill if desired.
Recipe reprinted by permission of Doubleday. All rights reserved.