Ingredients:

• 8 – Pomfret fillet.
• 200 g – zucchini.
• 200 g – yellow squash.
• 75 g – carrot.
• 75 g – mushroom.
• 100 g – broccoli.
• 250 g – colour pepper.
• 100 g – refined flour.
• 200 ml – Olive oil.
• 2 – lemons.
• 250 g – diced seafood.
• 1 pinch – saffron.
• 400 g – spinach.
• 50 g – chopped onion.
• 50 g – chopped garlic.
• 30 ml – white wine.

Method:

1. Marinate the pomfret fillet with lime juice, salt and pepper.
2. Blanch the spinach and squeeze the water. Chop it.
3. Saute the onion and garlic. Add spinach and keep warm.
4. Marinate the vegetables with olive oil, salt and pepper and grill it.
5. Dust the pomfret in the refined flour and panfry it with olive oil.
6. Saute the chopped onion and garlic.
7. Add diced seafood, seafood stock, white wine and saffron. Add some beurre manie.
8. Arrange the spinach in the centre of the plate.
9. Place the grilled vegetables over the spinach.
10. Place the pan-fried pomfret and pour the sauce on top.
11. Garnish with fresh herbs.

Recipe courtesy of Chef Vinod, Rain Tree