- 2 sea bass fillets, about 175g/6oz each
- a little softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 rounded tbsp toasted flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 150ml/¼ pint fresh fish stock (from a carton)
- small pinch saffron strands
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 3 tbsp crème fraîche
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.