2 medium sized pomfrets
salt and pepper to taste
1 tbsp olive oil
150 g butter
50 g garlic, chopped fine
30 ml white wine


For the garnishing :
1 lemon, sliced

Debone the fish and cut each into four fillets.
Apply salt and pepper to the fillets and keep aside for half an hour to marinate.
Heat the olive oil in a pan and toss the fillets in it till done.
Heat the butter in a separate pan and season with the chopped garlic.
Add the white wine and stir well.
Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them.
Garish with a lemon slice.