Peel, crush the garlic, chop, do the same with the shallots.
Finely chop the basil.
Slightly crush the pink peppercorns.
Prepare diced tomatoes.
Cut 4 steaks in the fish, place them in an ovenproof dish.
Spread over the garlic, shallots, pink peppercorns, diced tomatoes, coriander, Espelette pepper, basil, salt and drizzle with olive oil.
Preheat the oven to 200°C, bake for 12 to 15 minutes.
Arrange on warm plates.
A quick creation by Chef Hubert.
