Grilled golden-eyed snapper with rose salad

Cut the alfonsino into thirds and make 1cm-wide cuts on the skin side. Sprinkle salt and white pepper on both sides and coat only the skin side with flour

Heat a frying pan with olive oil over high heat and fry the splendid alfonsino skin-side down. As it shrinks and curls up while cooking, it is a good idea to press down from above with a spatula. Cook slowly over low heat. Once the skin is golden brown, flip it over. Use kitchen paper to absorb any excess oil while cooking

Pour in the white wine, cover and steam. Once the steam has subsided, remove the lid and shake to evaporate the wine. Once the white wine has reduced, add the cream and milk and shake until it becomes a sauce, then remove from the heat

Cut the green onions into halves. Peel the outer skin and wash them. Sprinkle a little salt on the onion on cooking foil, top with the seasonings (A) and wrap in foil

Place on the top rack of a preheated oven to 200°C and bake for about 25 minutes. Remove from the oven, flip over, wrap in foil again, and bake for a further 5 minutes

Remove the leeks from the foil, slice them lengthwise, and then toss them in the sauce remaining on the foil. Place them on a serving dish and top with the splendid alfonsino fillets

Heat the remaining sauce in the frying pan, add [B] and mix. If the sauce is too thick, add water to adjust the consistency

Make the salad topping by placing the ingredients in a bowl and tossing briefly

Place the salad on top of [6] and pour the sauce over it. Finish by topping with parsley, if desired