Sea Bream Fillet with Fig, Pomegranate, and Cold-Pressed Sunflower Oil

Remove the skin from the sea bream fillet and slice it into thin pieces. Arrange the slices in a way that allows you to roll them into a rose shape. Between each layer of sea bream, add thinly sliced fig and sunflower seeds. Season with salt and pepper. Juice the pomegranate, then reduce the juice by half in a pan. Once reduced, add sunflower oil and butter. Drizzle a bit of the pomegranate sauce over each slice of fillet.