Name: Pan-fried fish with saffron
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 700 gram baby new potatoes, scrubbed; sea salt and freshly ground black pepper; a pinch of saffron threads; 1/2 cup frozen baby peas; 6 strips pancetta or rashers streaky bacon; 1 large onion, peeled and thinly sliced; 4 tablespoon extra-virgin olive oil; 150 gram cherry tomatoes, halved; 750 gram thickly sliced skinned and boned white fish fillets; 1/4 cup standard flour; 1/2 cup dry white wine; 300 gram asparagus spears, trimmed

Ingredients

700 gram baby new potatoes, scrubbed

sea salt and freshly ground black pepper

a pinch of saffron threads

1/2 cup frozen baby peas

6 strips pancetta or rashers streaky bacon

1 large onion, peeled and thinly sliced

4 tablespoon extra-virgin olive oil

150 gram cherry tomatoes, halved

750 gram thickly sliced skinned and boned white fish fillets

1/4 cup standard flour

1/2 cup dry white wine

300 gram asparagus spears, trimmed

Method

1.Boil or steam the potatoes until nearly tender. Drain. Peel if skin is tough. Season with sea salt. Put the saffron in a ramekin and add 3 tablespoons hot water. Put peas in a sieve and rinse off any ice under running hot water. Fry or grill the pancetta or bacon.

2.In a large frying pan, gently fry the onion in 2 tablespoons of the olive oil for around 15 minutes until tender and lightly golden. Move it to one side of the pan. Add the tomatoes cut side down. Fry for 5 minutes until they just start to collapse.

3.Rinse the fish, checking for scales and bones. Pat dry and cut into large chunks, then dust with the flour.

4.Transfer the onion and tomatoes to a plate, and scrape the pan clean. Add the remaining oil to the pan, increase the heat to medium-high and when hot, add the fish.

5.Fry until golden brown, then turn and cook the other side for just 2-3 minutes; the fish should be nearly but not quite cooked.

6.Transfer the fish to a plate. Cool the pan for 2-3 minutes, then return it to the heat, add the wine, allow it to bubble up, then add the saffron and the water it’s soaking in.

7.Add the potatoes and peas; season with ¾ teaspoon salt and pepper to taste. Cook for 3-5 minutes until piping hot.

8.Meanwhile, blanch then drain the asparagus.

9.Dish up the potatoes and peas, top with the fish, surround with the onion and tomatoes, and drape with the asparagus and pancetta. Serve immediately.

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