Almond‑Crusted Fish with Saffron Sauce

• sea bass↗2

  fillet, about 175 g/6 oz each

• butter↗трохи розм'якшеного
• toasted almond flakes↗2 округлені ст. л. tbsp
• shallot↗1

  finely chopped

• fresh fish stock↗150 мл/¼ пінти ml

  (from packet)

• saffron↗невелика щіпка

  threads

• crème fraîche↗3 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (convection 170 °C, gas mark 5). Season the fish fillets with salt and pepper, and brush them with a little softened butter. Place the fillets in a shallow, butter‑greased baking dish and evenly coat them with the toasted almond flakes, gently pressing them in. Bake for 12–15 minutes, until the fish flesh flakes easily.

2. 2

   Meanwhile, make the sauce. In a small pan, sauté the finely chopped shallot in a little butter until translucent. Add the fish stock and a pinch of saffron threads, bring to a boil, then simmer until the volume reduces by about two‑thirds. Stir in the crème fraîche and simmer for a few minutes until the sauce thickens slightly. Drizzle the sauce over the cooked fillet.

3. 3

   Serve the fish with butter‑poached new potatoes and green beans, or with a fresh green salad.