Photo: Gregor Moser
Almond-crusted fish with saffron sauce
7 ingredients
Serves 2
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Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century
Estimated Nutrition (whole recipe, rough)
122
Calories
2g
Protein
12g
Fat
3g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Almond | 1 almond (1.2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Fish | 1 tbsp (18ml) | 6 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes