Dry the fish fillet with kitchen roll, remove any skin and cut into 2.5 cm thick medallions. Rinse and clean the spring onions and cut the white to light green part into thin slices. Rinse and dry the parsley and chop finely.
Heat the olive oil in a frying pan, add the butter and fry. Sauté the fish slices briefly, then remove. Briefly sauté the spring onions in the frying pan, pour on the sherry and fold in the saffron threads. Cook everything at high temperature to about 1/3 of the mass. Season with salt and cayenne pepper.
Add the fish pieces and the chopped parsley and cook in the sauce for 3 to 5 minutes.
Serve with quick-cooking rice (cooking time: 8 min).
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