• 3 tsp O&O pepper and lemon mustard
• O&O lemon Fleur de sel
• 4 fillets of sole (can be replaced by salmon, trout or sea bass)
• 2 cloves of garlic
• Extra virgin olive oil
Place fillets on a plate.
Slice garlic cloves and add them to the mustard and the fleur de sel in a bowl. Rest for 5 minutes on the counter.
Heat a large pan with the olive oil.
Fry on both sides. Your dish is ready in five minutes!