zoom Sea bream with thyme butter and leek & potato mash

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    Sea bream with thyme butter and leek & potato mash

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    Sea bream with thyme butter and leek & potato mash

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    40g Président Unsalted Butter, plus extra for greasing
    2 large white potatoes, peeled and cubed
    75g frozen peas
    4 sprigs fresh lemon thyme
    1 small clove garlic, crushed
    2 sea bream fillets
    2 slices lemon
    2 leeks, very thinly sliced 


    1. Preheat the oven to 220ºC, gas mark 7. Lightly butter a small ovenproof dish. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender. Add the peas to the potatoes and cook for 2-3 minutes until both are tender. Drain well, return to the pan and mash roughly.

    2. Meanwhile, strip the leaves from 2 of the thyme sprigs and mash with 25g butter and the garlic. Lay the fish in the dish and dot over the herb butter. Lay a lemon slice and a sprig of thyme on each and bake for 8-10 minutes until cooked through.

    3. Meanwhile, melt the remaining butter in a large frying pan and cook the leeks for 5 minutes until softened.

    4. Beat the leeks into the potato and divide between 2 plates. Serve with the fish, drizzling around the buttery juices.

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    Cook’s tip

    Vary the flavourings used in the herb butter. Try swapping the thyme for chives or dill, or adding some finely chopped chilli for a fiery kick.


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