Almond-crusted fish with saffron sauce


  • 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
  • 3.0 tbsp crème fraîche


Here's A Traditional Italian Favourite - A Classic Venetian Dish Dating Back To The 14th Century

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