Preparation

Season the fillets with lemon, salt and pepper and set aside for an hour.

In a frying pan, melt the butter and add the capers, onion and garlic until the onion is translucent. Let it form a sauce.

On a plate greased with oil, grill the fillets on both sides until golden brown.

Arrange the grilled fillets on a tray.

Pour the sauce over them and cover with a green smell.

Serve with rice and serve hot. Enjoy your food!

Ingredients

  • 2 sea bass fillets
  • 1 lemon
  • 5 g of white pepper
  • 2 crushed garlic cloves
  • 1/2 large onion in petals
  • 150 g of butter
  • 100 g of capers in vinegar
  • salt to taste
  • Green smell to taste