Almond-crusted fish with saffron sauce

Almond-crusted fish with saffron sauce

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 20 mins
  • Easy
  • Serves 2

Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century

Nutrition: per serving
HighlightNutrientUnit
kcal375
fat24g
saturates8g
carbs2g
sugars0g
fibre1g
protein38g
low insalt0.61g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

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    Rating: 4 out of 5.11 ratings
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