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
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
Method
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.
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.