I like this sea of creamy lemon butter as a bit of a gorgeous date night meal. The sauce is cooked with the fish, so everything is put together very quickly (about 10 minutes of cooking time).
Capers’ small, salty hit creamy sauce provides the perfect balance with the meaty sea bre. For me, this is a very elegant and balanced dish, yet completely satisfying. It’s also a great way to show off your cooking skills without taking too much time!
fundients
Sea Bream – You can either trade Sea Bream for other fish such as Snaps or Sea Bass, or use rich fish such as salmon, cod, or haddock. If you are using any of these thick types of fish, add 5-6 minutes to cook time to make sure it’s fully cooked.
Flour, salt, pepper – give fish a light coating
Butter, garlic, white wine, cream, capers, lemon juice, parsley, salt, pepper – for sauce.
Oils – Use neutral oils such as sunflowers, vegetables, and avocados.
How to cook sea bre
***A complete recipe with detailed instructions on the recipe card at the end of this post***
First, before frying, it breaks with flour and seasonings, then add oil to the meat to dust. Turn the fish over and reduce the heat before adding butter and garlic to the pan. Once the butter has melted, add the wine. Once you’ve reduced the wine in half, add cream, capers, lemon juice and seasonings. Stir together until it’s all hot and add sauce to the fish. Turn off the heat and stir in the parsley before stirring it.
Pro tips
Do you want Seabreamskin to be crisp? Earn fish skin several times before cooking. Add 1 tablespoon of oil to the pan and fry the skin side for 2-3 minutes first, then cook for another 2-3 minutes until the fish is browned and cooked. Move to a warm plate – on the skin side – then continue making the sauce in the pan. Serve sauce along with fish.
It only takes 15 minutes to make, including preparation time!
Pin this now and find it later
I’ll pin it
🍽️What to offer
🍲A better date night dinner
? FAQ
Yes, you can either exchange the sea bream with other fish such as Snaps or Sea Bass, or use rich fish such as salmon, cod, or haddock. If you are using any of these thick types of fish, add 5-6 minutes to cook time to make sure it’s fully cooked.
This dish is best served freshly cooked, so it is not recommended to cook it beforehand to reheat the freeze.
Stay up to date with new recipes!
Subscribe to our newsletter and listen to it when you post a new recipe. It’s also featured on YouTube (new videos every week) and Instagram (behind the scenes stories and beautiful food photos).
Creamy lemon butter sauce:
Dust the body of a fish with flour, salt and pepper.
400 g of skin-on-sea bream fillet, 1 tablespoon plain (all-purpose) flour, A pinch of salt and pepper
Heat the oil in a large frying pan at medium high temperature. Add fillets, sides of the meat down and cook for 2-3 minutes until golden brown.
1 tablespoon oil
Turn the fish over, reduce heat to medium and immediately add butter and garlic to the pan. Stir in the butter until melts and pour in the wine. Let half of the wine bubble for 1-2 minutes until evaporates.
2 tablespoons of saltless butter, Two garlic cloves, 60 ml (1/4 cup) white wine
Add cream, capers, lemon juice, salt and pepper. Stir together, heat for 2-3 minutes, and solidify the fish with liquid until the sauce is hot and the fish is cooked.
120 ml (1/2 cup) double (heavy) cream, 2 tablespoons capers, 2 tablespoons lemon juice, 1/4 teaspoon salt, 1/4 ground black pepper
Turn off the heat and stir in the parsley.
4 tablespoons (1/4 cup) chopped fresh flat leaf parsley
I like to serve this dish with butter mashed potatoes and peas. The sauce sinks beautifully into the mashed potatoes!
Mashed potatoes, Steamed peas
Yes, you can either exchange the sea bream with other fish such as Snaps or Sea Bass, or use rich fish such as salmon, cod, or haddock. If you are using any of these thick types of fish, add 5-6 minutes to cook time to make sure it’s fully cooked.
This dish is best served freshly cooked, so it is not recommended to cook it beforehand to reheat the freeze.
Do you want Seabreamskin to be crisp?
Earn fish skin several times before cooking. Add 1 tablespoon of oil to the pan and fry the skin side for 2-3 minutes first, then cook for another 2-3 minutes until the fish is browned and cooked. Move to a warm plate – on the skin side – then continue making the sauce in the pan. Serve sauce along with fish.
Nutritional information is rough and does not include suggestions for offering mashed potatoes and peas per serving (this recipe is 2).
calorie: 619kcal | carbohydrates: 8g | protein: 38g | fat: 46g | Saturated fat: twenty twog | Polyunsaturated fat: 4g | January Saturated Fat: 13g | Trans Fat: 0.5g | cholesterol: 98mg | sodium: 825mg | potassium: 165mg | fiber: 1g | sugar: 3g | Vitamin A: 1925iu | Vitamin C: 18mg | calcium: 68mg | iron: 1mg
Nutrition information is calculated automatically and should only be used as an approximation.
Some of the links in this post may be affiliate links. This means that when you purchase a product, you will be charged a small fee (without additional costs). If you’re going to buy, thank you! That will help you run the kitchen sanctuary. The nutritional information provided is approximate and may vary depending on several factors. For more information, please see the Terms of Use.
(TagStoTRASSLATE) Creamy Lemon Sauce (T) Lemon Butter Sauce (T) Pan Fried Fish (T) Sea Bream (T) White Fish
