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Season the fish with salt and pepper then set it aside.
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Sauté garlic and pimenton with a little oil to sweat.
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Add the remaining oil and increase heat to medium.
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Put in the bouquet garni and let it steep for at least 20 minutes, then pour over the fish just to cover the surface and cover it with foil right away.
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Bake croutons to golden brown.
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Rub with fresh garlic, season with salt and pepper.
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Garnish with vegetable brunoise and fresh basil.