Almond-crusted fish with saffron sauce
Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century
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Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Ready in 20 mins- 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.
Per serving
375 kcalories, protein 38g, carbohydrate 2g, fat 24 g, saturated fat 8g, fibre 1g, salt 0.61 g
Recipe from Good Food magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/1653/
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Ready in 20 minsSo simple, so glamorous
Ingredients
Per serving
375 kcalories, protein 38g, carbohydrate 2g, fat 24 g, saturated fat 8g, fibre 1g, salt 0.61 g




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15 November 2007
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