Nicky's Kitchen SanctuaryLemon Butter Sea Bream Recipe
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Ingredients
Serves 2- 2 garlic cloves (peeled and minced)
- 2 tbsp lemon juice (approx. the juice of 1 lemon)
- 4 tbsp (1/4 cup) chopped fresh flat-leaf parsley
- mashed potato
- steamed peas
- 120 ml (1/2 cup) double (heavy) cream
- 60 ml (1/4 cup) white wine
- 1 tbsp plain (all-purpose) flour
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 2 tbsp unsalted butter
- a pinch of salt and pepper
- 1 tbsp oil
- 2 tbsp capers
- 400 g skin-on sea bream fillets (This is approx 2 small fillets or 1 large fillet per person)
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Steps
- Step 1
Dust the flesh side of the fish fillets with the flour, salt and pepper.
- Step 2
Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the fillets, flesh-side down, and cook for 2–3 minutes until golden brown.
- Step 3
Turn the fish over, reduce the heat to medium and immediately add the butter and garlic to the pan. Stir until the butter melts, then pour in the wine. Allow the wine to bubble for 1–2 minutes until half of it has evaporated.
- Step 4
Add the cream, capers, lemon juice, salt and pepper. Stir together and heat through for 2–3 minutes, basting the fish with the liquid until the sauce is hot and the fish is cooked through.
- Step 5
Turn off the heat and stir in the parsley.
- Step 6
I like to serve this dish with buttery mashed potato and peas. The sauce sinks into the mashed potato beautifully!
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Dust the flesh side of the fish fillets with the flour, salt and pepper.
Source: Nicky's Kitchen Sanctuary
