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.

schedule Prep (min)
10
whatshot Cook (min)
12
timer Total (min)
22
account_circle Servings
2
360 kcal
Par portion
26.0 g
Lipides
30.0 g
Protéines
1.0 g
Glucides nets
Ingredients

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.
FAQ
Ideally no; cook for the best result.
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Tara Shah United Kingdom

Chef Tara Shah

United Kingdom

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