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Ingredients

• 1 kg halibut, cut into filets or thin slices
• 1 cup flour
• 2 eggs, beaten
• 1 cup olive oil (for frying)
• ½ onion, minced
• 1 cup peas, they could be canned
• 1 sachet saffron preferably grounded (optional)
• 2 parsley sprigs, minced
• 2 cups water or fish stock

Directions

1. Heat a skillet.
2. Shift the flour over the halibut to coat both sides.
3. Dredge each slice/filet in the beaten egg, One at a time.
4. Pour the olive oil in the skillet. When hot, fry that batter-covered halibut. Splashing gently hot oil – from the skillet- over the halibut. Don’t fry too much fish at a time; halibut should be able to breathe in the skillet.
5. Flip once. When golden put in a dish and set aside.
6. In the same skillet -using the remaining oil- stir-fry the onion until transparent. Stir in the peas, the saffron (if used) and the parsley.
7. Add the halibut you’d set aside to this sauce (in the skillet). Add the water/fish stock and let simmer for 8 minutes, covered with a lid.

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