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

Latest comments and suggestions

• Philippa

  15 November 2007

  Philippa rated and commented on this recipe

  

  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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• LB

  29 March 2008

  LB commented on this recipe

  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.

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• Rebecca

  04 March 2009

  Rebecca rated and commented on this recipe

  

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

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• femke

  14 August 2009

  femke rated and commented on this recipe

  

  Lovely flavours!

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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

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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