Fish in almond sauce
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | slivered blanched almonds |
| 2 | tablespoons | olive oil |
| 1 | large | onion, finely chopped |
| 1 | teaspoon | paprika |
| 1 | tablespoon | finely minced garlic |
| ¼ | cup | fresh bread crumbs |
| pinch of saffron threads, crushed (; optional) | ||
| 1½ | cup | peeled, seeded and diced tomatoes (; fresh or canned |
| 1 | cup | fish stock or dry white wine |
| salt and freshly ground pepper | ||
| 1 | cup | shelled peas, optional |
| 4 | firm white fish fillets, each about 5 oz; (155 g) (s | |
| salt and freshly ground pepper | ||
| ¼ | cup | chopped fresh flat-leaf (italian) p; arsley or mint |
Directions
1. To make the almond sauce, preheat an oven to 350°F (180°C). Spread the Almonds on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Let cool.
2. Place ¼ cup (1¼ oz/37 g) of the almonds aside to use for garnish.
Using a food processor fitted with the metal blade or a nut grinder, finely grind the remaining Almonds, being careful not to overgrind to a paste.
Set the ground nuts aside.
3. In a saute pan over medium heat, warm the olive oil. Add the onion and saut? until tender but not browned, about 8 minutes. Add the Paprika, Garlic, ground almonds, bread crumbs and the saffron, if using, and saut? for 3 minutes longer. Add the Tomatoes and stock or wine and cook over medium heat, stirring occasionally, until slightly thickened, 5-8 minutes.
Season to taste with Salt and pepper. Remove from the heat and set aside.
4. If using the peas, bring a saucepan three-fourths full of water to a boil. Add the peas and boil until barely tender, 3-6 minutes.
5. Raise the oven temperature to 450°F (230°C). Sprinkle the fillets on both sides with salt and Pepper and place in a single layer in a baking dish. Spoon the sauce over the fish, add the peas, if using, and bake in the oven until the fish is opaque throughout, 10-12 minutes. Garnish with the reserved toasted almonds and the Parsley or mint. Serve at once.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000