Seabream in a white wine sauce with red butter and green garlic


4 filets of seabream
4 heads green garlic
For red butter:
60 grams butter
1 red pepper
1 large garlic clove
1/4 cup white wine
Juice from 1/2 lemon
2 teaspoons olive oil
Atlantic sea salt


The Fish: Brush fish fillets with olive oil and sprinkle with Atlantic sea salt.
Bake, skin side up, in the oven for 4 minutes at 240°C.
Green garlic: Rinse garlic heads well and set aside. Drizzle lightly with olive oil.
Bake in the oven at 180°C until softened.
Red butter: Roast pepper in a heated oven.
Allow to cool and then peel.
In a food processor or with a hand blender, grind peeled pepper,
garlic clove, lemon juice, olive oil, salt, and pepper.
When fish is ready, put butter, wine, and red pepper paste in a pan
and mix over medium heat until sauce thickens. Adjust seasoning to taste.
Serving suggestion: Place fish on serving plate.
Drizzle red butter sauce over fish and top with green garlic.