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Ingredients

• 2 sea bass fillets, about 175g/6oz each
• a little softened butter
• 2 rounded tbsp toasted flaked almonds
• 1 shallot , finely chopped
• 150ml/¼ pint fresh fish stock (from a carton)
• small pinch saffron strands
• 3.0 tbsp crème fraîche

Description

Here's A Traditional Italian Favourite - A Classic Venetian Dish Dating Back To The 14th Century

BBC Good Food