Recipe:
1. Season the pollock fillets with salt and pepper and dredge them in the flour.
2. In a frying pan, heat some oil (I recommend using sunflower oil or light olive oil) and fry the pollock fillets on both sides until golden.
For the saffron rice:
3. Rinse and boil the rice with some saffron threads, add the snow peas and green peas during the last 2 minutes of boiling.
4. Strain the rice.
5. In a frying pan, heat the butter and saute the chopped onion and garlic for 3 minutes.
6. Add the strained rice with peas and stir.
7. Season the fried pollock to taste and serve it with a lemon wedge on the side.
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