– 2 fillet sea bass (190 g each)
– 30 g of nuts
– 10 g of butter
– 5 g bread crumbs
– Salt, pepper
Mix the soft butter with the nuts and the breadcrumbs, season. Spread between two sheets of baking paper using a rolling pin to obtain a thin sheet. Put in the fridge. Brown the sea bass fillets, place the walnut “leaf” previously cut on the fish fillet. Place in the oven under the grill.
In a skillet, melt the butter. When the color turns hazelnut, add a dash of lemon juice, a few diced lemon without the skin and croutons.