4 seabass fillets skin on but boneless
250 g butter at room temperature
1 garlic clove
Parsley
150 g red roasted Sweet Palermo
150 g yellow roasted Sweet Palermo
Provencal spices
Salt and Pepper
100 ml brandy
In a blender or food processor mix 125 g butter, garlic, parsley, yellow roasted pepper, brandy, salt and pepper. Later do the same with red pepper. It is done separately so to obtain the two colors butter we want. Put each mix on a cling film and roll it, closing the ends to form a kind of stiff. Refrigerate until solid cold. Put salt and pepper on the seabass fillets with a dash of olive oil and bake 180°C for 3 minutes. Serve hot with a slice of each kind of butter as a base so they can melt with the heat of the fish.