Make the butter by pulsing the butter, saffron, almonds, and a pinch of salt in a blender or small food processor. Spoon into a bowl and place in the fridge to firm slightly.

Preheat a large skillet to medium-high heat with a drizzle of olive oil. Add the fish, and sprinkle lightly with salt. The fish should sizzle - turn the heat up if it doesn't. Let the cod cook for 4-5 minutes on the first side until it releases easily from the pan and is browned. Cook on the second side until the fish is opaque through the center and flaky.

Serve with a pat of the saffron butter on top.