This is one of a number of recipes that are born from a trip to the fish stall on my local market. I got very lucky one Saturday morning when my man had two beautiful fresh sea bream waiting for me. I didn’t 100% know what I was going to do with them but went for it anyway.
The sauce was inspired by the brilliant Molly Myhill who brought up the inspired idea of burnt butter and capers. Luckily I had both butter and capers in stock at the time.
I am a big fan of this recipe and the bitterness of the capers works really well to cut through the creamy butter and mash.
Ingredients (for 4)
Half a bag of spuds roughly chopped
4 sea bream fillets, still on the bone if possible
½ a lemon thinly sliced
1 bunch of parsley and thyme
2 shallots thinly sliced
2 teaspoons of capers
A good glug of oil
A good knob of butter
Another 2 tablespoons of butter (trust me)
1 table spoon of crème fraiche
Two handfuls of samphire
A few prawns to serve
First things first, I got the potatoes on the go, add to a pan of salted boiling water on a high heat.
Next I heated an oven to around gas mark 6.
I then slotted the sliced lemon and herbs into the fish’s cavity and salted the skin, wrapped in tin foil and popped in the oven for about 10-15 mins.
By this time the potatoes had softened so I took them off the heat, drained them and added back to the pan with 2 tablespoons of butter and a tablespoon of crème fraiche. I then mashed them like nobody’s business and seasoned with salt and pepper to taste.
Next I got the sauce on the go by addling oil to a large flat pan with the shallots and capers. Once the shallots had softened I added butter to the pan and stirred in until it started bubbling, I then took the fish from the oven and dropped it into the pan, tossing well to give it a good coating in the butter and capers.
Next I popped the samphire in the microwave, covered and with a knob of butter on top. They took three minutes on a high heat to steam through.
I then took the fish off the heat and flaked the flesh over a bowl.
Finally I plated it all up. Starting with the mash, topped it with the samphire and the flaked fish. I then drizzled over the sauce and sprinkled a few prawns on the plate (they taste great in the sauce).
My mum said she loved it, but she would say that, she’s my mum.