Lemon Butter Sea Bream Recipe

By Kitchen Sanctuary

Ingredients

400 g skin-on sea bream fillets (This is approx 2 small fillets or 1 large fillet per person)
1 tbsp plain (all-purpose) flour
a pinch of salt and pepper
1 tbsp oil
2 tbsp unsalted butter
2 garlic cloves (peeled and minced)
60 ml (1/4 cup) white wine
120 ml (1/2 cup) double (heavy) cream
2 tbsp capers
2 tbsp lemon juice (approx. the juice of 1 lemon)
1/4 tsp salt
1/4 tsp ground black pepper
4 tbsp (1/4 cup) chopped fresh flat-leaf parsley
mashed potato
steamed peas

Prep Time5mins
Cook Time10mins
Servings2

Instructions

Dust the flesh side of the fish fillets with the flour, salt and pepper.

Heat the oil in a large frying pan (skillet) over a mediumhigh heat. Add the fillets, flesh-side down, and cook for 23 minutes until golden brown.

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 12 minutes until half of it has evaporated.

Add the cream, capers, lemon juice, salt and pepper. Stir together and heat through for 23 minutes, basting the fish with the liquid until the sauce is hot and the fish is cooked through.

Turn off the heat and stir in the parsley.

I like to serve this dish with buttery mashed potato and peas. The sauce sinks into the mashed potato beautifully!