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
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.