Almond-crusted Fish With Saffron Sauce
Delicate sea bass fillets baked to perfection, topped with crunchy toasted almonds and served with a luscious saffron-infused cream sauce. This elegant dish is not only delicious but also easy to prepare, making it a perfect choice for a special dinner at home. Paired with buttery new potatoes and crisp green beans or a refreshing green salad, this meal will impress your guests and leave them wanting more.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 375 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 0.61 milligram of sodium
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