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Almond-crusted fish with saffron sauce
Serves 2
Easy
Total time:
Ready in 20 mins
Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century
Skip to ingredients
- 2 sea bassfillets, about 175g/6oz each
- a little softened butter
- 2 rounded tbsp toasted flaked almonds
- 1 shallotfinely chopped
- 150ml/¼ pint fresh fish stock(from a carton)
- small pinch saffronstrands
- 3 tbsp crème fraîche
Nutrition: per serving
- kcal375
- fat24g
- saturates8g
- carbs2g
- sugars0g
- fibre1g
- protein38g
- salt0.61glow
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.
