Mary Berry Sea Bream and Chive Cream Sauce

The first time I made this, I was trying to impress… myself. I’d had a long day, didn’t want pasta, and there was a pack of sea bream in the fridge that was about to turn. Normally I’d panic-cook it with lemon and hope for the best—but then I remembered this Mary Berry version.

Honestly, it surprised me. The cream sauce takes five minutes, the fish crisps up like it’s been seared by a pro, and the whole thing looks like you’ve really made an effort. The only thing that went sideways? I forgot to dry the fillets properly, so the skin stuck and tore. Still tasted great—but now I never skip that step.

If you’ve never cooked sea bream before, this is the recipe to start with. It’s easy, quick, and genuinely feels like something you’d get at a restaurant.

WHY THIS ONE WORKS SO WELL

• The chive cream sauce is the star—tangy, creamy, and just the right hit of mustard.
• Sea bream has thin skin and delicate flesh, so it crisps beautifully in minutes.
• Samphire adds salty crunch and a fancy touch, but you can sub it easily.
• Whole thing is done in under 25 minutes, start to finish.

INGREDIENTS + WHY THEY MATTER

• Sea bream fillets (4, skin on) – A delicate fish with a fine texture. Skin-on is key for that crispy finish.
• Sunflower oil (2 tbsp) – Neutral, high-smoke point. Perfect for getting that golden sear.
• Butter (knob) – Adds flavour and helps brown the skin evenly.
• Double cream (200ml) – Rich but not too heavy. Don’t use single cream—it’ll split.
• Dijon mustard (2 tsp) – Gives the sauce a bit of kick without overwhelming the fish.
• Lemon juice (½ lemon) – Brightens everything. Essential.
• Fresh chives (2 tbsp) – Stirred in right at the end for colour and a subtle onion flavour.
• Samphire (300g) – Naturally salty and quick-cooking. Perfect pairing with creamy sauces.

MAKING IT YOURS (WITHOUT RUINING IT)

• No sea bream? I’ve made this with sea bass and trout—both work well.
• No samphire? Tenderstem broccoli or asparagus (steamed or sautéed) work nicely.
• Sauce tweaks: Add a tiny splash of white wine to the cream if you want more depth—just reduce it down before adding cream.
• Dairy-free? Haven’t tested with substitutes yet, but you could try a cashew cream base + Dijon if you’re feeling bold.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Skin didn’t crisp	Didn’t pat the fish dry	Always blot the fillets with kitchen roll
Sauce split	Overheated the cream too fast	Heat gently and stir in lemon off the heat
Fish overcooked	Pan was too hot after flipping	Lower the heat once skin is crisp

HOW TO MAKE MARY BERRY’S SEA BREAM AND CHIVE CREAM SAUCE

MAKE THE SAUCE
In a small saucepan, heat double cream and Dijon mustard until just boiling. Remove from heat and stir in lemon juice and chives. Season with salt and pepper. Set aside.

PREP THE FISH
Pat the sea bream fillets dry with kitchen paper. Season both sides with salt and pepper.

COOK THE FISH
Heat sunflower oil in a large frying pan over medium-high heat. Add the butter. When foaming, lay the fish in skin-side down. Press gently with a spatula and cook for 3 minutes until skin is crisp. Flip and cook 1–2 minutes more.

COOK THE SAMPHIRE
Boil water in a separate pan. Add the samphire and cook for 3 minutes until just tender. Drain well.

SERVE
Warm the sauce if needed. Spoon onto four warm plates, top with sea bream, and arrange the samphire alongside. Serve with lemon wedges and a drizzle of any leftover sauce.

TIPS FROM MY KITCHEN

• I always warm the plates slightly—it helps keep the sauce from cooling too fast.
• I use a fish spatula to flip the fillets cleanly—makes a big difference.
• If the pan’s too hot after searing the skin, take it off the heat before flipping to avoid overcooking.

STORAGE + SERVING

Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Gently in a pan over low heat, just until warmed through—don’t boil the sauce.
Serve with: Lemon wedges, crusty bread, or a handful of crushed baby potatoes tossed in olive oil.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen fish fillets?
A: Yes, just thaw completely and pat dry. Moisture is the enemy of crisp skin.

Q: What can I use instead of samphire?
A: Tender asparagus, green beans, or steamed spinach work just fine.

Q: Can I make the sauce ahead?
A: You can make it a few hours in advance and reheat gently—but stir as you warm it to keep it smooth.

Try More Recipes:

• Mary Berry Sea Bass With Creamy Lemon Sauce
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Cannelloni With Double Cheese Sauce