Fillet of gilthead sea bream | Carving seasoning Grapefruit & Timut pepper or Orange & cumin

For 1 person: 

1. Empty, scale, remove the sea bream fillets and remove the bones. 
2. Lift the pomelo and orange supremes.
3. In a skillet, melt the butter with the olive oil.
4. Lightly flour the fish fillets. 
5. Allow the butter to brown slightly (hazelnut butter).
6. Lay the fish skin side down.
7. With the help of a spoon, drizzle the fish fillets with the butter from the skillet.
8. Leave to cook for 10 minutes, repeating the operation. 
9. Remove the butter and deglaze with the lemon juice and zest over the fish pieces.
10. Serve straight away and add the orange and pomelo supremes and the hazelnut butter without forgetting a few shavings of Grapefruit & Timut Pepper or Orange & Cumin Trimming Seasoning.