Almond-crusted fish with saffron sauce

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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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.

Per serving

375 kcalories, protein 38g, carbohydrate 2g, fat 24 g, saturated fat 8g, fibre 1g, salt 0.61 g

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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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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Ready in 20 mins

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

Per serving

375 kcalories, protein 38g, carbohydrate 2g, fat 24 g, saturated fat 8g, fibre 1g, salt 0.61 g

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