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Almond-Crusted Sea Bass With Mustard Greens and Saffron Broth

4 6-8 oz. sea bass or similar white-fleshed, skinless fillets
½ cup flour
2 tsp. salt
¼ tsp. black pepper
2 eggs
1 cup sliced natural almonds
2 Tbsp. shallot, minced
1 Tbsp. finely chopped thyme
1 Tbsp. butter
1 Tbsp. canola or almond light oil

Saffron Broth:
2 cups fish or chicken broth

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