Ingredients:
150 g sea bass fillet
extra virgin olive oil to taste
salt to taste.
vegetable broth to taste
25 g butter
2 teaspoons of hot pepper
tarragon to taste
lemon juice to taste
fresh sprouts
edible flowers to taste

Preparation:
Rinse the fillet under running water and cut it in half. Sprinkle with salt and massage with a few drops of oil. Heat the pan, pour a little oil and arrange the fish on top. Fry over medium heat 2 minutes on each side. Sprinkle with lemon, cover with lid and turn off the heat. In a pan put the butter. Add the chilli pepper. Melt slowly on low heat. Mix well to obtain a smooth cream. If necessary, add a spoonful of vegetable broth. Pour the sauce onto the plate and arrange the fish on top. Sprinkle with tarragon and fresh sprouts and season with a drop of extra virgin olive oil. Then decorate each portion with fresh edible flowers.