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Monkfish with tomatoes & crme frache
- 8 plum tomatoes
- 50g butter
- 4 anchovy fillets, finely chopped
- olive oil
- 1 stick rosemary
- 2 bay leaves
- 4 pieces skinless fillet monkfish , about 150g each
- 100g crme frache
Directions:View on BBC Good Food
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