This sauce can be made ahead. It's good on fish like black cod or salmon. A rich Sauvignon Blanc or Chardonnay, will echo the creaminess of the sauce yet still have enough acidity to cleanse the palate.
Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the wine, saffron and thyme, if using. Bring to a boil and cook until the skillet is almost dry, about 3 minutes. Taste, and remove the thyme before it becomes strong.
Add the clam juice; bring to a boil and cook until reduced by about half, about 6 minutes. The flavor should be assertive at this point since the cream will mellow the intensity.
Pour the mixture through a strainer into a bowl or glass measure, pressing on the solids. Discard the solids and return the liquid to the skillet. Add the cream, bring to a boil and reduce until the sauce coats the back of a spoon and is the desired consistency. Taste and adjust the seasoning, adding a squeeze of lemon juice, if needed.
Keep warm until serving.
Preheat the oven to 425°. Use the back of a knife to "squeegee" the skin of the fillets, then pat dry if needed. Season both sides of the fish with salt and pepper to taste.
Place a medium-size oven-proof skillet, such as cast iron, over high heat. Add enough oil to generously coat the bottom. When the oil shimmers, carefully add the fillets, skin-side down. Cook 30 seconds to 2 minutes, without moving; thinner fillets will need more time on the stove to crisp the skin, then less time in the oven to finish cooking.
Place the skillet in the oven. Cook until the skin is browned and crisp (gently lift an edge of the fillet to check) and the fish is the desired doneness - depending on the thickness, about 10 minutes per inch for thicker fillets.
Use a spatula to turn the fillets over and place on the plates, skin side up.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (80%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 27.5mg||8 %|
|Sodium 95.4mg||3 %|
|Potassium 124.5mg||3 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.3g|
|Protein 1.6g||2 %|
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Calories per serving: 104
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