3 pollock fillets, 1 cup flour, oil for frying, salt and pepper to taste. For the saffron rice: 1 cup rice, 1 pinch saffron threads, 1 chopped onion, 1 clove crushed garlic,
a handful of green peas and snow peas,
1 tablespoon butter, salt and pepper to taste.
Recipe: Season the pollock fillets with salt and pepper and dust them in the flour. In a frying pan, heat some oil and fry the pollock fillets on both sides until golden. For the saffron rice: boil the rice with some saffron threads, add the snow peas and green peas during the last 2 minutes of boiling. Strain the rice. In a frying pan, heat the butter and saute the chopped onion and garlic for 3 minutes. Add the strained rice with peas and stir. Season the fried pollock to taste and serve it with a lemon wedge on the side.
