Name: Almond-crusted fish with saffron sauce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 sea bass fillets, about 175g/6oz each; a little softened butter; 2 rounded tbsp toasted flaked almonds; 1 shallot finely chopped; 150ml/¼ pint fresh fish stock (from a carton); small pinch saffron strands; 3 tbsp crème fraîche

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Almond-crusted fish with saffron sauce

Almond-crusted fish with saffron sauce

Mary Cadogan

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Serves 2

Easy

Total time: 20 mins

Ready in 20 mins

A star rating of 4.5 out of 5.16 ratingsRate

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Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century

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Ingredients

Nutrition

Units:

MetricUS

2 sea bass

fillets, about 175g/6oz each
a little softened butter
2 rounded tbsp toasted flaked almonds
1 shallot

finely chopped
150ml/¼ pint fresh fish stock

(from a carton)
small pinch saffron

strands
3 tbsp crème fraîche

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Nutrition: per serving

kcal375
fat24g
saturates8g
carbs2g
sugars0g
fibre1g
protein38g
salt0.61g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
step 2

Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.

Recipe from Good Food magazine, March 2005

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A star rating of 4.5 out of 5.16 ratings

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