Total cooking and preparation time approximately 20 minutes

Serves 2

Ingredients

2 tbsp flaked almonds
2 thick-cut skinless cod fillets
2 tbsp butter
 small or ½ large onion, chopped
¼ pint vegetable stock
1 tbsp lemon juice
½ oz saffron
¼ tsp salt
¼ tsp ground white pepper
3 tbsp crème fraiche

Method

1. Heat a frying pan without any oil until very hot.
2. Cook the almonds in the pan, stirring continuously, until well toasted, then set aside.
3. Lower the heat to moderate, add the butter and fry the onion gently for about 5 minutes, until softened.
4. Add the stock, lemon juice, saffron, salt, pepper and crème fraiche, and stir until well combined.
5. Place the fish on top of the sauce, put the lid on the frying pan and cook for about 7 minutes, until opaque all the way through.
6. Place the fish onto the plates, spoon the sauce over the top and sprinkle on the almonds.
7. Serve with green beans and baby new potatoes.