(Grouper fillets with peas and saffron - Authentic Italian recipes)

Grouper fillets with peas and saffron, Italy-style-sardinia

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2 (400 g - 14 oz) grouper fillets
60 g (2 oz) young fresh onion, chopped
30 g (1 oz) fresh parsley, chopped
1 dried bay leave, crumbled
200 g (7 oz) frozen peas
150 ml (5 fl oz - 3/4 C) dry white wine
150 ml (5 fl oz - 3/4 C) water
1 sachet of Saffron ground powder (0,15 g)
2 tablespoons extra virgin olive oil
Salt
Pepper, if you like

Time:
preparation: 15 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

We ate this recipe during our holidays in Sardinia. Now we propose our version.

Let the onion fry lightly in the olive oil in a non-stick frying pan.
Add the crumbled bay leave, parsley, water and wine.
Bring to the boil and add the saffron; stir very well. Now add the frozen peas too!
Bring to the boil again, season to taste with salt and pepper (if you like it) and keep on cooking, on a low flame, turning over the fillets now and then, until the cooking juice is well retired (20-30 minutes).
Serve hot or warm.

Note

- For the best result use Vermentino wine to cook the fish.
- Don't think to have a dish rich in yellow; 1 sachet of saffron isn't enough! But two sachets are too many for the taste.
- This is an ideal recipe for the children. In fact children like peas; besides grouper fillets have no bones.