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Almond-crusted fish with saffron sauce
- 2 sea bass fillets, about 175g/6oz each
- a little softened butter
- 2 rounded tbsp toasted flaked almonds
- 1 shallot , finely chopped
- 150ml/ pint fresh fish stock (from a carton)
- small pinch saffron strands
- 3 tbsp crme frache
Directions:View on BBC Good Food
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