ALMOND-CRUSTED FISH WITH SAFFRON SAUCE

Almond-crusted fish with saffron sauce image

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

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.61 milligram of sodium