Sea Bass with Almond Butter

Remove the fillets from the fish; season them with salt and pepper, saturate with oil, and broil over a slow fire without browing; dress and surround the fillets with potato balls three-quarters of an inch in diameter, first boiled, then sauted in butter. Cover the surface of the fish with slightly melted almond butter (No. 568), and besprinkle the potatoes with finely chopped parsley.