Ling Medallions With Saffron and Sauteed Potatoes

O Meu Tempero

Catfish or tilapia can be used instead of the ling in this recipe (or other recipes that call for ling). Here the fish is simmered with a fragrant mix that includes onion, bell pepper, saffron, white wine, and bay leaf until cooked through and a sauce has formed. While the fish is cooking, you can boil and then saute the potatoes that are served alongside. Round out the meal with a watercress salad.


  • 1 ling medallions (pack)
  • salt (to taste)
  • 1/2 lemon (juice)
  • 3 tablespoons olive oil
  • 1 onion
  • 1/3 red pepper
  • 1/3 orange pepper
  • 1/2 teaspoon saffron (Indies)
  • 100 milliliters white wine
  • 1 bay leaf
  • 15 small potatoes
  • 5 garlic cloves
  • 1 tablespoon dried parsley
  • 1 tablespoon fresh parsley (chopped)


  1. Once thawed, season the medallions with salt and lemon juice.
  2. In a frying pan with 2 tablespoons of olive oil, lightly saute the onion cut in half moons and then in thin slices.
  3. Add the peppers, coarsely chopped.
  4. Mix the saffron with a little water, and add to the frying pan.
  5. Add wine, bay leaf, and medallions.
  6. Cook with lid on to create a sauce.
  7. Boil the unpeeled potatoes.
  8. Drain and cut in half.
  9. Heat a large skillet with 1 tablespoon of olive oil.
  10. Saute unpeeled and crushed garlic cloves, potatoes, and dried parsley, season with salt.
  11. Accompany with a watercress salad seasoned with salt, olive oil, and lemon.
  12. Sprinkle chopped fresh parsley.
Discover more recipes from O Meu Tempero


Yummly User