How to make
Wash the fish, clean and fillet it into four fillets. Put a little garlic (finely chopped), chili pepper (finely chopped), black pepper and sea salt on each fillet.
I work with two pans at the same time: one with the garlic, chili, black pepper and fish placed with the skin side facing down, to be sealed in butter for 5 minutes (in the photos I have shown the fish with spices); the mushrooms also need 5 minutes to release their juice, they have one peculiarity in preparation.
First, stew the mushrooms in the pan with a light pressure to release their juice, which will color the cream. Stew them without fat for about 5 minutes, then add the cream and leave them on low heat for about 10-15 minutes, so the sauce thickens slightly.
The fish in the other pan is already stewed (sealed), without turning, with a spatula put in the fish in a baking pan with the skin side facing down.
Put a pan in the oven to bake the fish for about 15 minutes.
The pan I used for the fish, I used it to stew the shrimp (you can also prepare my recipe without shrimp).
This is a very exquisite specialty for special occasions!
