Almond-crusted fish with saffron sauce

10-30 minutes 2 servings 400 kcal or less almond almond-crusted fish almonds fish stock mains quick saffron sea bass shallot shallots

N/A

Source

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

Method

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.