Fillet of any white fish is suitable for this dish. The addition of saffron and a "pillow" of pomegranate makes it even more noble. It's delicious, beautiful and festive! With a small amount of time, it turns out to be an excellent hot dish for a special occasion.
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 6 pieces Cod steak on the skin
- 0,5 piece Pomegranate
- 1 piece Onion
- 60 gram Butter
- 4 tablespoons Vegetable oil
- 0,5 piece Lemon juice
- 2 pinches Saffron
- 1 teaspoons Sweet paprika smoked
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Sprinkle the fish with lemon juice, salt and pepper and leave to marinate for about 10 minutes.
- Cut the onion into thin half rings and fry in vegetable oil until golden brown, stirring constantly.
- Add the pomegranate seeds to the onion and fry for about a minute, stirring as well.
- Put the onion and pomegranate on a plate.
- Add vegetable oil and butter to the same pan. Add paprika and saffron. Heat over low heat to reveal the aroma of spices.
- Put the fish in the pan with the skin (do not turn it over!) and fry for 5-7 minutes, constantly pouring oil with spices.
- When the fish is ready, sprinkle it with pomegranate seeds and serve to the table. This can be used as an idea, or for cooking other white fish.
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