600g turbot or loup der mer (seabass) without bones
0.2L fish stock
Juice of ½ lemon
Fillets of one lemon
2-3 stalks of leek
1 tomato
5cl white wine
4cl Noilly Prat (vermouth)
1 dash of pastis
1 tsp. fine capers
Saffron threads, as desired
Seaweed or root vegetables, to taste
Salt, to taste
1 pinch of chili powder
Extra-virgin olive oil
½ tsp. potato starch
A few caper fritters with stems for garnish, if desired

1 — FISH
Cut the fish into even pieces.

2 — LEMON CAPER STOCK
Mix the fish stock with white wine, Noilly Prat, pastis, lemon juice and reduce by half. Peel the lemon and cut into fillets. 
Dip the tomato briefly in boiling water, rinse in cold water, peel and cut into small cubes. 
Wash the leek and cut it in into oblong rings. Season the fish stock with salt, saffron threads and some chili powder. Add the capers and thicken the stock with a little potato starch.

FINISHING & SERVING INSTRUCTIONS
Season the fish, lightly flour it and fry it briefly on both sides in plenty of olive oil. Remove from the pan and keep warm, covered on a hot plate. Add leeks, diced tomatoes and capers (without stalk) to the fish frying pan, sauté briefly and deglaze with the prepared fish stock. Heat the seaweed or root vegetables in a little fish stock, arrange on plates, and place the fish on top. Cover with the lemon fillets then pour the stock over it. If desired, serve with the caper fritters.