Sea bass with green pepper

Preparation:

Preparation: Clean the sea bass well and make two transversal cuts on the back. Salt it both inside and out, rubbing it well with your hands. Insert the green pepper and the spring onions into the belly, of which you will only use the tender core (including the green) cut into four lengthways and then into chunks of about 4 cm. Pour the lemon juice and a little wine into the fish; the rest you will pour on top. Insert the well-spaced pieces of butter into the belly of the fish, bake at 180 degrees (preheated oven). Let it cook for about twenty minutes. When cooked, fillet the fish, removing the skin, head, tail and bone and prepare the sauce: place the pan in which the fish was cooked on the fire and scrape the bottom off with a wooden spoon. bringing the stew to a boil. Add the milk, let it boil and evaporate over a high flame until a liquid but homogeneous sauce is obtained. Taste it and check if it lacks salt. Pour it over the cleaned fillets and serve immediately on hot plates. It is excellent with the classic new potatoes, asparagus tips or steamed artichoke hearts.