To make the sauce:
Place the saffron in a small bowl and soak with 2 tablespoons of boiling water. Meanwhile, prepare the rest of the ingredients.
In a small bowl, mix all the ingredients together with the saffron. Serve at room temperature.

To prepare the fish:
Melt the butter and mix with the paprika, salt, and pepper.
Place the sole fillet in an individual oven-safe dish and pour the spiced butter over it.
Broil the fish in the oven at high heat.
Serve with cauliflower rice and chermoula sauce.
For cauliflower rice, see my other recipes.