The best restaurant on a warm summers evening is the one you create at home and enjoy when dining in the garden. Even during the height of summer this recipe is perfect to whip up as it only takes 20 minutes, and yet tastes like it took you much longer. The simplicity of lemon, capers, garlic and butter does all the work to take your sea bream into something you think about all weekend long.
Serves: 2
Cook time: 20 minutes
Ingredients:
- 2 sea bream fillets
- 2 tbsp butter
- 2 tbsp capers
- 2 cloves of garlic, finely minced
- Lemon
Method:
- Pat the fish dry with kitchen paper and season well.
- Place your 20cm Stellar Zero frying pan over a medium heat, cook the butter until it begins colour. Add the garlic and capers and cook until the butter is golden. Be careful not to burn it. Pour into a bowl and set aside.
- In the same pan add a glug of oil and cook the fish skin side down for 4 minutes, do not touch it. Cooking in Stellar Zero means it will self release as it cooks, flip and cook for a further 2 minutes. Pour over the caper butter and baste for 30 second. Finish with a squeeze of fresh lemon.
- Serve immediately with herby new potatoes, our favourite is dill and pea shoots, lemon zest and good quality olive oil, accompanied by sautéd samphire.
