1
Season the white fish fillet with salt and pepper.
2
Heat cooking oil or butter in a pan over medium-high heat. Sear the fish until cooked through and golden brown on both sides. Remove from pan and set aside.
3
Deglaze the pan with white wine. Add the fish condiment from the Marek's jar and simmer, stirring, to create a brown pan sauce.
4
Prepare a dill oil by blending fresh dill with a small amount of oil (implied by the green drizzle).
5
To plate, spread a small amount of soft cheese on the plate. Place the cooked fish on top.
6
Spoon the brown pan sauce over the fish.
7
Drizzle the dill oil around the fish.
8
Garnish with fresh flowers and a spoonful of black caviar on the fish.