Peppered seaweed with rosemary butter

Conifers of rosemary sprigs and very fine chop. Stir in bowl of rosemary through 100 g of butter. Rub rosemary butter onto plastic film and form a thick roll. Wrap foil tightly around butter roll, store in refrigerator until use. Squash peppercorns in mortar or with a bottom of heavy pan and sprinkle on a flat plate. Rub the seawolf fillets with salt and firmly press in pepper.

Heat oil in frying pan. Fry the fish on both sides for approx. 4 minutes until lightly browned and done. Place the fish on a hot plate and keep warm under aluminum foil. Serve Sherry with shortening and loosen it. Whisk in the rest of the butter. Remove rosemary butter from foil and cut 4 thick or 8 thin slices. Spread fish over four plates, spoon over sauce. Lay slice (s) of rosemary butter on each seaweed fillet. Delicious with peas and baked potatoes.