Ling Medallions With Saffron And Sauteed Potatoes

• 1 ling medallions pack
• salt to taste
• 1/2 lemon juice
• 3 tablespoons olive oil
• 1 onion
• 1/3 red pepper
• 1/3 orange pepper
• 1/2 teaspoon saffron Indies
• 6 3/4 tablespoons white wine
• 1 bay leaf
• 15 small potatoes
• 5 garlic cloves
• 1 tablespoon dried parsley
• 1 tablespoon fresh parsley chopped

1. Once thawed, season the medallions with salt and lemon juice.
2. In a frying pan with 2 tablespoons of olive oil, lightly saute the onion cut in half moons and then in thin slices.
3. Add the peppers, coarsely chopped.
4. Mix the saffron with a little water, and add to the frying pan.
5. Add wine, bay leaf, and medallions.
6. Cook with lid on to create a sauce.
7. Boil the unpeeled potatoes.
8. Drain and cut in half.
9. Heat a large skillet with 1 tablespoon of olive oil.
10. Saute unpeeled and crushed garlic cloves, potatoes, and dried parsley, season with salt.
11. Accompany with a watercress salad seasoned with salt, olive oil, and lemon.
12. Sprinkle chopped fresh parsley.

pack, salt, lemon juice, olive oil, onion, red pepper, orange pepper, saffron indies, white wine, bay leaf, potatoes, garlic, parsley, parsley

Taken from www.yummly.com/recipe/Ling-Medallions-With-Saffron-and-Sauteed-Potatoes-2055828 (may not work)