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Almond-crusted fish with saffron sauce

Almond-crusted fish with saffron sauce

An almond-crusted fish with a creamy saffron sauce makes for an elegant and delectable dish. Here's a recipe to guide you:

Almond-Crusted Fish - Almond crusted fish with saffron sauce


  • 4 fish fillets (such as cod, tilapia, or halibut)

  • 1 cup almonds, finely chopped or pulsed in a food processor

  • 1/4 cup flour (for dredging)

  • 2 large eggs, beaten

  • Salt and pepper to taste

  • 2 tbsp olive oil or butter for frying

  • 1 tsp lemon zest (optional for added flavor)

  • 1 tsp fresh parsley, finely chopped (optional for garnish)


  • Pat the fish fillets dry with a paper towel and season both sides with salt and pepper.

  • Place flour, beaten eggs, and finely chopped almonds in three separate shallow dishes.

  • Dredge each fillet in flour, ensuring it's lightly coated. Shake off any excess.

  • Dip the floured fillet into the beaten egg, ensuring it's fully coated.

  • Press the egg-covered fillet into the almonds, ensuring it's fully coated.

  • In a skillet over medium heat, heat olive oil or butter. Once hot, add the almond-crusted fillets.

  • Fry for about 3-5 minutes on each side, or until golden brown and the fish flakes easily with a fork.

  • Once cooked, transfer the fillets to a plate lined with paper towels to remove any excess oil.

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Creamy Saffron Sauce:


  • Pinch of EBV saffron threads (about 20 strands)

  • 2 tbsp warm water

  • 1 cup heavy cream or full-fat coconut milk

  • 1 small onion or shallot, finely chopped

  • 1 garlic clove, minced

  • 2 tbsp butter or olive oil

  • Salt and pepper to taste


  • Soak the saffron threads in warm water for about 10 minutes to extract their color and flavor.

  • In a saucepan, melt the butter or heat the olive oil over medium heat. Add the onions or shallots and garlic, and sauté until translucent.

  • Pour in the heavy cream or coconut milk and bring to a gentle simmer.

  • Add the saffron along with its soaking water, stirring continuously.

  • Season with salt and pepper to taste.

  • Allow the sauce to simmer on low heat for a few minutes until it thickens slightly.

To Serve: Place the almond-crusted fish fillets on plates. Pour the creamy saffron sauce over or around the fillets. Garnish with lemon zest and finely chopped parsley. Serve immediately with your choice of side—perhaps roasted vegetables or a light salad.

Enjoy your gourmet meal!

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