Almond-crusted fish with saffron sauce

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• 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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• Abs Fab Mum

  09 August 2010

  Abs Fab Mum rated and commented on this recipe

  

  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.

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• FoodLover81

  28 November 2010

  FoodLover81 rated and commented on this recipe

  

  absolutely gorgeous and very impressive for guests. a real treat !

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• Pamela

  29 November 2010

  Pamela commented on this recipe

  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!!

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• C-horse

  30 January 2011

  C-horse commented on this recipe

  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!

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• irritable

  15 February 2011

  irritable rated and commented on this recipe

  

  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.

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• Jodie Rees

  18 December 2012

  Jodie Rees rated and commented on this recipe

  

  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!

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• JNM

  02 January 2013

  JNM rated and commented on this recipe

  

  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.

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• Josie

  10 April 2013

  Josie rated and commented on this recipe

  

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

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• Mojo

  04 May 2013

  Mojo rated and commented on this recipe

  

  I loved this recipe very easy to do and tastes great.

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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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