You are here:

Baked fillet of sea bream with lemon, tomatoes and white wine chive butter sauce

Michel Lemoine from Good Food Bites
For an elegant and sophisticated fish dish try Michel Lemoine's baked bream, served with a flavourful cream and chive sauce

Baked fillet of sea bream with lemon, tomatoes and white wine chive butter sauce

Method

1. Preheat the oven to 200ºC/gas 6. Cut three small , shallow cuts in each fillet from top to bottom. Insert the tomato and lemon slices alternately in the cuts.

2. Smear the base of an ovenproof dish with a little butter, add the white wine, fish stock, shallots, garlic, bay leaf and thyme and season with salt and freshly ground pepper.

3. Season the top of the bream with salt and freshly ground pepper and place in the dish. Dot with a few little pieces of butter, using about 115g. Cover with foil and bake in the oven for about 10-15 minutes.

4. When the fish is cooked, remove the dish from the oven, place the sea bream on warmed serving plates. Strain the sea bream juices through a sieve into a saucepan.

5. Bring to the boil and cook briskly until reduced by half. Reduce the heat to a simmer, cut the remaining butter into little pieces and whisk into the liquid, taking care not to let the sauce come to the boil.

6. Add the chives, season and pour around each fish fillet. Decorate with flat parsley, and serve with boiled new potatoes.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 15 min
Cook: 25 min

Ingredients
4 sea bream fillets, de-scaled and de-boned
2 Tomatoes, cut in half and sliced across
1 lemon, cut in half and sliced thinly
250g Butter
100ml White wine
200ml fish stock
2 Shallots, finely diced
1 garlic clove, finely chopped
1 small bay leaf
1 sprig Thyme
1 tbsp chopped chives
1 pinch salt and fresh ground black pepper