Pan fried Sea Bream fillet with creamed petit pois..

Panfried Seabream

Method

  1. Sauté onions, garlic, potatoes and bacon in butter for 5 minutes over gentle heat
  2. Add white wine & fish stock and simmer for 10 minutes
  3. Add cream and simmer for 5 minutes or until potatoes cooked
  4. Add petit pois & chopped tarragon. Continue on a gentle heat for another 5 minutes.
  5. Season with freshly ground black pepper to taste
  6. Heat a tablespoon of vegetable oil in a large non-stick frying pan over medium heat
  7. Season each sea bream fillet with salt & freshly ground black pepper
  8. When pan is hot place fillet skin side down & cook for 2 to 3 minutes
  9. Flip over & cook for further 1 to 2 minutes till cooked through
  10. Divide petit pois mixture between 2 deep sided plates (large pasta bowls work well)
  11. Place a bream fillet on each & garnish with lemon wedge & sprig of fresh tarragon

Serves 4

Ingredients

  • 2 sea bream fillets, skin on
  • 225g frozen petit pois, thawed
  • 75g frozen pearl onions, thawed
  • 3 rashers smoked streaky bacon, finely sliced
  • 1 large potato (around 250g), peeled and cut into approx 1cm dice
  • 1 clove garlic, peeled & finely chopped
  • 25g butter
  • Tablespoon vegetable oil
  • 100ml double cream
  • 150 ml dry white wine
  • 75ml fish stock
  • 1 tablespoon fresh tarragon, finely chopped, plus 2 large sprigs to garnish
  • Salt & freshly ground black pepper to taste
  • 2 lemon wedges for garnish

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