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Print Recipe
Cod Fillet with Saffron and Pomegranate Recipe
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 is delicious, beautiful and festive! At a small time cost, it turns out a great hot dish for a special occasion.
Cook Time 35 minutes
Servings
Ingredients
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Sprinkle the fish with lemon juice , salt and pepper and leave to marinate for about 10 minutes.
    Sprinkle the fish with lemon juice , salt and pepper and leave to marinate for about 10 minutes.
  2. Cut the onion into thin half-rings and fry in vegetable oil until Golden, stirring constantly.
    Cut the onion into thin half-rings and fry in vegetable oil until Golden, stirring constantly.
  3. Add the pomegranate seeds to the onion and fry for about a minute, stirring as well.
    Add the pomegranate seeds to the onion and fry for about a minute, stirring as well.
  4. Put the onion and pomegranate on a plate.
    Put the onion and pomegranate on a plate.
  5. Add vegetable oil and butter to the same pan. Add paprika and saffron. Heat over a low heat to reveal the aroma of spices.
    Add vegetable oil and butter to the same pan. Add paprika and saffron. Heat over a low heat to reveal the aroma of spices.
  6. Put the fish in the pan on the skin ( do not turn it over!) and fry for 5-7 minutes , constantly pouring oil with spices.
    Put the fish in the pan on the skin ( do not turn it over!) and fry for 5-7 minutes , constantly pouring oil with spices.
  7. When ready, put the fish on the pomegranate seeds and serve. This can be used as an idea, and for cooking other white fish.
    When ready, put the fish on the pomegranate seeds and serve. This can be used as an idea, and for cooking other white fish.

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