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’s delicious, beautiful and festive! With a small amount of time, it turns out to be an excellent hot dish for a special occasion.
Servings
6
Cook Time
35minutes
Servings
6
Cook Time
35minutes
Ingredients
Instructions
  1. 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 brown, stirring constantly.
  3. 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.
  5. Add vegetable oil and butter to the same pan. Add paprika and saffron. Heat over low heat to reveal the aroma of spices.
  6. 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.
  7. 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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