Sea Bream with Crispy Skin, Crushed Potatoes & Lemon Butter
Crispy-skinned sea bream served with buttery crushed potatoes, samphire, capers and a lemon butter. In this video, I’ll show you how to get beautifully crisp skin on sea bream while keeping the fish tender and juicy. The fish is pan-fried skin-side down, finished with butter, then served with crushed parsley potatoes and a simple lemon, caper and samphire butter sauce.
Sea Bream with Crispy Skin, Crushed Potatoes & Lemon Butter
Sea Bream with Crispy Skin
Serves 2
Potatoes
500g new potatoes
25g unsalted butter
15g fresh parsley, finely chopped
Salt and freshly ground black pepper
Fish
2 sea bream fillets
20ml olive oil
20g unsalted butter
Salt and freshly ground black pepper
Sauce
45g unsalted butter
20g capers
Zest and juice of 1 lemon
60g samphire
Method
Place the potatoes into a pan of cold, salted water. Bring to the boil and cook for 20 minutes, or until completely tender. Drain, then crush the potatoes and stir through the butter and chopped parsley. Season with salt and black pepper.
Pat the sea bream fillets dry with kitchen paper. This helps the skin become crisp. Place a frying pan over medium-high heat and add the olive oil.
Place the fish into the pan skin-side down, holding it flat with a spatula for around 20 seconds. This helps prevent the fillets from curling and keeps the skin in contact with the pan. Cook for 3-4 minutes, or until the fish is around 80% cooked through.
Turn the fillets over, add the butter and baste the fish for around 30 seconds. Remove from the pan and set aside.
For the sauce, add the butter to the same pan, followed by the capers and samphire. Cook for around 30 seconds, then add the lemon zest and juice. Swirl the pan until the butter becomes glossy. Taste and season with salt and black pepper if needed.
Serve the crushed potatoes with the sea bream skin-side up. Spoon the lemon, caper and samphire butter around the plate and serve immediately.
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