Sea bream with butter, garlic and lemon

Finely chop garlic and parsley.

Blot excess moisture from the fish fillet with an absorbent paper towel and season with salt and pepper to taste.

Place a non-stick frying pan over medium heat and add the AOEV. When heated through, place the fish skin side down and cook for 2 to 3 minutes (depending on thickness). Carefully turn it over with a large spatula and cook 1 minute more. Transfer the fish to a plate and cover.

Lower the heat and wait for the pan to cool slightly. Add the cold butter and garlic. Sauté for 30 seconds to prevent the butter from burning. Add this sauce over the steak and serve with a few drops of lemon and parsley.