Almond-crusted fish with saffron sauce

Almond-crusted fish with saffron sauce

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(11 ratings)

Ready in 20 mins


Serves 2
Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century

Nutrition and extra info

Nutrition: per serving

  • kcal375
  • fat24g
  • saturates8g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein38g
  • salt0.61g
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  • 2 sea bass fillets, about 175g/6oz each
  • a little softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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


  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.

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Comments, questions and tips

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2nd Nov, 2014
I tried this recipe today and it was delicious. I used double cream instead of creme fraiche. I usually poach my fish in double cream with grated coconut but I will now use this delicious recipe.
4th May, 2013
I loved this recipe very easy to do and tastes great.
10th Apr, 2013
This was lovely. Served with the almond and cinnamon rice as someone suggested. Perfect and so quick to make.
2nd Jan, 2013
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.
18th Dec, 2012
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!
15th Feb, 2011
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.
30th Jan, 2011
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!
29th Nov, 2010
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!!
28th Nov, 2010
absolutely gorgeous and very impressive for guests. a real treat !
9th Aug, 2010
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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