Sauteed sweet sea bream with caviar

Cut the sweetfish into pieces about 3cm x 4cm in size, and use a bone deflection to remove the middle bone.

Sprinkle salt and white pepper on both sides to blend, then sprinkle thinly with flour only on the skin.

Place a frying pan with olive oil over high heat and cook from the skin once it's warm enough. The flesh shrinks and tends to arch, so it's a good idea to hold it down with chopsticks or something similar while baking. Lower heat in about a minute and turn it over.

Bake for a total of 3-4 minutes, then when the whole thing is cooked, remove it into a bowl and cook it with the remaining heat.

Place on a plate and place caviar (about 4g per slice). Topped with sliced ​​lemon and sibletto, complete.