1
Season the white fish fillet with salt and pepper.
2
Heat cooking oil or butter in a pan over medium-high heat.
3
Place the fish fillet in the hot pan and sear until cooked through and golden brown. Remove the fish from the pan and set aside.
4
In the same pan, prepare the sauce. (Visually, this involves simmering ingredients to create a thick, brown, bubbly mixture. It is inferred that aromatics, white wine, Boursin cheese, and dill are combined and simmered to form this creamy sauce).
5
Spoon the creamy brown sauce over the cooked fish on a serving plate.
6
Drizzle a green liquid (likely herb oil, possibly made with dill) onto the plate.
7
Garnish the dish with small flowers.
8
Top the fish with a generous amount of black caviar.
9
Serve immediately with lemon halves.