Ling Medallions With Saffron and Sauteed Potatoes

O Meu Tempero
Ling Medallions With Saffron and Sauteed Potatoes
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Description

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.

Ingredients

1 ling medallions (pack)
salt (to taste)
1/2 lemon (juice)
3 tablespoons olive oil
1 onions
1/3 red pepper
1/3 orange bell 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)

Directions

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