Almond-crusted fish with saffron sauce
By Mary Cadogan
Cooking time
Ready in 20 minsSkill level
EasyServings
Serves 2Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century
Nutrition and extra 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
- 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.
Recipe from Good Food magazine, March 2005
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Comments, questions and tips
Comments
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.
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!
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.
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.