Almond-crusted fish with saffron sauce

Almond-crusted fish with saffron sauce

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(10 ratings)

By

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
375
protein
38g
carbs
2g
fat
24g
saturates
8g
fibre
1g
sugar
0g
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

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Method

  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.

Recipe from Good Food magazine, March 2005

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Comments

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jmd-1922's picture
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I loved this recipe very easy to do and tastes great.

jenunn's picture
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This was lovely. Served with the almond and cinnamon rice as someone suggested. Perfect and so quick to make.

jules_milroy's picture
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A great simple dish which is quick to make and has always impressed guests. I serve with roasted potatoes and wilted spinach or creamed spinach. This has always worked well and there have been clean plates all round, at the end.

flirtinflight's picture
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Served this with the almond and cinnamon rice recipe. Couldn't get fresh fish stock (live in Abu Dhabi), but the sauce was still delicious. Impressed my mother-in-law with this meal!

irritable's picture
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Very easy. Also replaced some stock with wine but otherwise followed the instructions and the end result looked pretty much like the picture, but more importantly, tasted very good. Serving with potatoes and green beans worked well - but I can't imagine the meal being as good or substantial enough if served with a green salad.

charlesfinnie's picture

Reducing the stock and adding white wine for acidity works well. However, stock from a carton will always be salty, so it is worth making your own...

You just need to buy fish trimmings from the fishmonger (or save your own in the freezer.. then boil together with water, a small glass of white wine, a pinch of salt, a bay leaf, some juniper berries, a couple of slices of lemon and a couple of peppercorns until the fish is completely broken down.

Strain through a seive and return to the pan. Now you can adjust the liquid level and seasoning until you are happy with the taste.

It only takes about 10 - 15 mins and is well worth it!

irishpamela2002's picture

I reduced the fish stock and added a glass of dry white wine (the good stuff) - plonk wont give the same results.
Served the sauce with roasted fresh tuna loin. YUMMY!!

foodlover81's picture
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absolutely gorgeous and very impressive for guests. a real treat !

absfabmum's picture
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Just made the sauce part of this to go with the bacon and monkish recipe elsewhere on this site.

Very nice and easy to do and can be a low fat sauce if you use half fat creme fraiche. I prepared the sauce in advance up to reducing the stick by 2/3rds, then just warmed and added the creme fraiche before serving.

f_klomp's picture
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Lovely flavours!

rebeccai's picture
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One of my favourite fish recipes-as LB said its like having a restaurant style meal at home and very easy to make

leighhodgson's picture

Really simple dish. This was the first time I'd cooked Sea Bass, I'm a very nervous cook, but this was easy and delicious. I reduced the fish stock by a 3rd and replaced the 3rd with white wine. The sauce was beautiful. Really enjoyed cooking and eating this. My guests said they'd be pleased to pay in a restaurant for this meal.

philinbrighton's picture
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This was really lovely and delicate, the flavours really came through, but I felt like it was missing something. The sauce could have been a little more gutsy, I might add some white wine with the stock next time.

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