Sea bass with green pepper

Clean well the branzino and practice two cross cuts on the back.

Salalo both inside and out, rubbing it well with your hands.

Tummy tucks in the green pepper and onions that will use only the soft-hearted (including green) cut into four lengthwise and then into chunks of approximately 4 cm.

Pour in the lemon juice, fish and a bit of wine; the rest make over.

He sticks the bits of butter well spaced in the belly of the fish, baked at 180 degrees (preheated oven).

Let Cook for about twenty minutes.

When cooked, fish filleting, freeing the skin, removal of the head, tail and bones and prepare the sauce: place the Pan in which you cooked the fish on the fire and scratching with a wooden spoon, strips the Fund, bringing the stew to a boil.

Add the milk, boil and evaporate a sustained flame until liquid sauce, but homogeneous.

Try it and see if it lacks salt.

Pour over fillets and serve immediately on warm plates.

It is excellent with the classic French novel, asparagus tips or steamed artichoke hearts.