Almond-crusted fish with saffron sauce

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

  • Ready in 20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 375
  • fat 24g
  • saturates 8g
  • carbs 2g
  • sugars 0g
  • fibre 1g
  • protein 38g
  • salt 0.61g


  • 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


  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.

  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.

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