Sea bream fillet with lemon butter and shallots

Seared sea bream fillets, topped with a butter-lemon sauce with candied shallots; precise cooking for tender flesh.

Ingredients

sea ​​bream fillets

shallots

butter

lemon juice

lemon zest

salt and pepper

Instructions

1. Dry the fillets and season with salt and pepper. Heat a nonstick skillet over medium-high heat with 1 tablespoon of oil.
2. Sear the fillets, skin side down, for 3–4 minutes until browned, turn and cook for 1–2 minutes depending on thickness; keep the flesh just pink.
3. In a small saucepan, gently brown the shallots in 10 g of butter until translucent, add the lemon juice and zest.
4. Remove from the heat, whisk up the sauce, gradually adding the rest of the cold butter in pieces to emulsify; top the fillets and serve immediately.

Variants

• Replace sea bream with sea bass or John Dory depending on availability.

Tips

• Do not overcook the fish to preserve the texture; the sauce is prepared during cooking.

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