
Photography by Jan Baldwin
- Serves: 2
- Preparation time: 5
- Cooking time: 13
Ingredients
- 2 tbps of olive oil
- 2 spring onions/scallions, white part only, chopped
- 750g monkfish fillets
- 125ml white wine
- 1 tbps of lemon juice
- 2 tbps of double/heavy cream
- 5 threads of saffron
- Salt and pepper
- 1 small bunch of parsley, chopped
Method
- In a big sauté pan, heat the olive oil and add the spring onions/scallions, sweating them for a minute or two. Add the fish, cooking for three or so minutes on each side. Pour in the wine and lemon juice and cook for another 10 minutes, covered.
- Stir in the cream and saffron threads and cook for a couple of minutes, or until slightly thickened. Season everything. Transfer onto plates and serve garnished with a bit of parsley, with some quinoa or lovely al dente broccoli.