2 tablespoons of olive oil
2 spring onions white part only, chopped
750g Monkfish fillets
125 ml white wine
1 tablespoon of lemon juice
2 tablespoons of double/heavy cream
5 threads of saffron
Salt and pepper
1 small bunch of parsley, chopped


1. In a big sauté pan, heat the olive oil 
2. Add spring onions sweating them for a minute or two
3. Add the fish, cooking three or so minutes on each side
4. Pour in the wine and lemon juice and cook for another 10 minutes, covered
5. Stir in cream and saffron threads
6. cook a couple of minutes until slightly thickened 
7. Season everything
8. Transfer onto plates and serve garnished pea shoots


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