1. Sea bream fillets usually have some bones. Use tweezers to remove the excess bones. If you don’t have sea bream, you can replace it with sea bass, cod, hake or white fish in general.

2. Brussels sprouts. The fresher the better, and they can be replaced with other types of cabbage such as kale. Boil them in salted water for 45 seconds and cool in iced water; then drain them and heat butter in a pan. Add the sprouts and sauté at medium-high temperature. Add fleur de sel, turmeric to taste, but remembering that it has a pronounced flavour that not everyone likes, and if you like, a little freshly ground peppercorns. Almost at the end of cooking, add a splash of good white wine. The idea is to “bathe” the sprouts with butter while they are cooking to give them a shine and a characteristic flavour of the toasted butter. Keep warm.

3. Cooking the fillets. Place a good bed of coarse baking salt in the chosen baking dish, moistening it a little so that it sticks together. Next, add mountain herbs (thyme – rosemary – bay leaves – marjoram – sage…) torn up and trying to use mainly the leaves. If the herbs are fresh, much better. Place the fillets with the skin facing up and moisten them with a few drops of water and a splash of good extra virgin olive oil. Bake in a preheated oven at 200º for approximately 12 – 15 minutes. The cooking time may vary depending on the model of oven used and, more importantly, the thickness of the fillets, but in no case can it be overcooked. Quick cooking is sought so that the fish is juicy.

4. Assembly. Use a warm plate to serve. Remove each loin from the baking dish and place a generous amount of turmeric Brussels sprouts on top.

5. You can replace the Brussels sprouts with other vegetables such as artichokes (using the hearts) or asparagus. Although the variety in the garden is endless!