Sea bream filet with ginger chive sauce

Half sear and half steam, a good way to enjoy white fish filet.

1. Make criss-cross cuts on the skin side of filet of sea bream or bar, to avoid filet curling up when heated and also speed up cooking.

2. On high heat, sear filet skin side down for a minute, then put lid on, let the steam cook through the fish.

3. Just when the top of filet turns white and opaque, open lid and remove from heat, let the remaining heat dry the skin and crisp it, serve skin side up.

4. Make sauce by blending ginger with olive oil, add finely cut chive, season with salt.