1) Clean the coriander and the mint, gather the leaves in a small mixer, add a pinch of salt, pine nuts, pecorino cut into small pieces, about 5 cm of cedar peel, leaving also a little of the white part, the juice of half a cedar, 2 tablespoons of water and 4 tablespoons of oil and blend all the ingredients until you have a smooth sauce.

2) Melt half of the butter in a pan without letting it brown and let it cool. Pass i fillets of grouper, in order to grease them evenly, and then sprinkle them with a little flour. Cut the remaining half cedar into slices of the same thickness. Melt the remaining butter in a pan, cook the cedar slices on each side for a few seconds and arrange them on individual plates.

3) Cook the fish fillets in the same pan, about a minute on each side, add salt and transfer them to individual plates, over the slices of cedar. Season the fish with the prepared sauce and serve.