Saffron and cinnamon white fish with herbed rice
Ingredients
- 1/2 teaspoon of saffron sprigs
- 2 eggs
- 1 teaspoon cinnamon
- 4 Whitefish fillets
- Sunflower oil
- Seville orange
- 1/4 cup boiling water
Directions
- Using a mortal and pestle, ground the saffron down.
- Add saffron to 1/4 cup boiling water and dilute and put aside.
- Put oil in pan. It should cover entire bottom of the pan.
- Heat pan to medium to high temperature.
- Mix the eggs, cinnamon, and saffron together with salt and pepper.
- Place the fish in the egg wash and turn once or twice to fully coat.
- Then place the fish in the hot pan (only flipping once). Remove when golden brown. This takes approximately 5-7 minutes per side.
- Garnish with Seville orange.
