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Pan-fried Sea Bream Fillets with Chilli Lime Butter
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Pan-fried Sea Bream Fillets with Chilli Lime Butter
A small bream of around 450g will feed one person. If your bream are very large (750g or so), you'll only need one fish between two. Ask the fishmonger to scale and fillet the fish for you.
- Preparation time: 10 minutes
- Cooking time: 5 minutes
-
Total time:
15 minutes
Serves: 4
Ingredients
- 50g unsalted butter, softened
- 1 red chilli, deseeded and finely chopped
- 2 tbsp finely chopped parsley
- Grated zest and juice of 1 lime
- Salt
- Freshly ground black pepper
- 2-4 sea bream, scaled and filleted
- 3 tbsp olive oil
Method
- Begin by making the chilli lime butter. Beat together the butter, chopped chilli and parsley. Add the lime zest, then beat in 2 tbsp of the lime's juice (discard any that's left). Season to taste.
- Put the butter on a piece of greaseproof paper and shape into a sausage with your fingers. Roll up the paper and gently roll the butter in it to form a smooth cylinder with no pockets of air. Chill until needed.
- Cut three diagonal slashes into the skin of each fish fillet. This stops them curling up as they cook. Put a non-stick frying pan over a medium-high heat and add the oil. Lightly season the fillets and place flesh-side down in the oil. Fry until golden and no longer sticking, then turn over and cook, skin-side down. They should take 5-6 minutes in all but you may need to cook them in batches.
- Slice the butter into 5mm discs. As soon as the fish is plated, put a couple of discs on each fillet. This dish is delicious served with wilted spinach.
Comments
This recipe was first published in April 2003.
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