Filetti di cernia con zafferano e piselli
Grouper fillets with peas and saffron
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yeld for 2
- 400 g (14 1/4oz) grouper fillets
- 60 g (2 1/4oz) young fresh onion, chopped
- 20 g (3/4oz) fresh flat-leaf parsley, chopped
- 1 dried bay leave, crumbled
- 200 g (7 1/4oz) frozen peas
- 150 ml (5 1/4fl oz - 3/4 C) dry white wine
- 150 ml (5 1/4fl 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: 326 (kCal) 17 % GDA (*) - 1365 (kJ)
Protein: 40.1 (g) 81 % GDA
Total fat: 14.4 (g) 21 % GDA
Total carbohydrate: 9.8 (g) 4 % GDA
Sugars: 6.0 (g) 7 % GDA
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.
What's the right wine ?
Our suggestion is: Vermentino di Sardegna (white wine from Sardinia-Italy)
The author Loretta Sebastiani lives in Italy (IT)
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