Remove skin of the sea bream fillet and cut it into thin slices. Arrange the slices so that they can be rolled into a rosebud shape. Add thinly sliced fig and sunflower seeds between each row of sea bream slices. Add salt and pepper to taste. Drain the pomegranate using a juicer, then boil to reduce the juice. After it is reduced to half, add sunflower oil and butter. Add some sauce to each fillet slice. Drizzle the finished dish with a touch of cold-pressed sunflower oil.