This delicious Mary Berry Sea Bream with Chive Cream Sauce is a quick and easy meal that’s perfect for a simple yet satisfying dinner. With crispy skin on the fish and a creamy, tangy sauce, it’s a nutritious dish you can easily adapt with common ingredients like fresh herbs or seasonal vegetables.
This Sea Bream and Chive Cream Sauce Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 4 sea bream fillets, skin on
- 2 tbsp sunflower oil
- Knob of butter
- 300g samphire
- ½ lemon, cut into wedges, to serve
For the Chive Cream Sauce:
- 200ml pouring double cream
- 2 tsp Dijon mustard
- Juice of ½ lemon
- 2 tbsp freshly chopped chives
How To Make Sea Bream and Chive Cream Sauce
- Make the Chive Cream Sauce: In a small saucepan, combine the cream and Dijon mustard. Bring to the boil, then stir in the lemon juice and chopped chives. Season with salt and freshly ground black pepper, then set aside.
- Prepare the Sea Bream: Pat the sea bream fillets dry with kitchen paper to remove excess moisture. Season both sides with salt and pepper.
- Cook the Fish: Heat the sunflower oil in a large frying pan over a medium-high heat. Add the butter, and once foaming, place the fillets skin-side down. Press down gently and cook for 3 minutes until the skin is crispy and the fish is nearly cooked. Flip the fillets, reduce the heat, and cook for 1–2 minutes until just cooked through.
- Cook the Samphire: Meanwhile, bring a pot of water to the boil and cook the samphire for 3 minutes, until just tender. Drain well.
- Serve: Warm the chive cream sauce and spoon some onto four warm plates. Place a sea bream fillet on top of the sauce and add the samphire on the side. Serve with lemon wedges and the remaining sauce alongside.
Recipe Tips
- Pat the Fish Dry: Before cooking, make sure to pat the sea bream fillets dry with kitchen paper. This helps the skin crisp up better when frying.
- Don’t Overcook the Fish: Keep an eye on the fish as it cooks. Once the skin is crispy and the fish is just cooked through, it’s ready to serve. Overcooking can make it dry.
- Use Fresh Samphire: Fresh samphire gives the best flavour and texture. If you can’t find it, try using tender asparagus as a substitute.
- Season the Sauce: Taste the chive cream sauce before serving and adjust the seasoning with salt, pepper, or more lemon juice to suit your preference.
- Serve Immediately: This dish is best served hot and fresh, so try to plate it right after cooking for the best experience.
How To Store Leftovers
- Refrigerate: Store leftovers sea bream and chive cream sauce in an airtight container in the fridge for up to 2 days
- Reheating: Reheat leftovers sea bream and chive cream sauce in a pan over low heat for 1-2 minutes.
Nutrition Facts
- Calories: 97 kcal
- Total Fat: 3.5g
- Saturated Fat: 0.7g
- Cholesterol: 35mg
- Sodium: 60mg
- Potassium: 320mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 18.3g
More Mary Berry Recipes:
Mary Berry Sea Bream and Chive Cream Sauce
Description
This delicious Mary Berry Sea Bream with Chive Cream Sauce is a quick and easy meal that’s perfect for a simple yet satisfying dinner. With crispy skin on the fish and a creamy, tangy sauce, it’s a nutritious dish you can easily adapt with common ingredients like fresh herbs or seasonal vegetables.
Ingredients
For the Chive Cream Sauce:
Instructions
- Make the Chive Cream Sauce: In a small saucepan, combine the cream and Dijon mustard. Bring to the boil, then stir in the lemon juice and chopped chives. Season with salt and freshly ground black pepper, then set aside.
- Prepare the Sea Bream: Pat the sea bream fillets dry with kitchen paper to remove excess moisture. Season both sides with salt and pepper.
- Cook the Fish: Heat the sunflower oil in a large frying pan over a medium-high heat. Add the butter, and once foaming, place the fillets skin-side down. Press down gently and cook for 3 minutes until the skin is crispy and the fish is nearly cooked. Flip the fillets, reduce the heat, and cook for 1–2 minutes until just cooked through.
- Cook the Samphire: Meanwhile, bring a pot of water to the boil and cook the samphire for 3 minutes, until just tender. Drain well.
- Serve: Warm the chive cream sauce and spoon some onto four warm plates. Place a sea bream fillet on top of the sauce and add the samphire on the side. Serve with lemon wedges and the remaining sauce alongside.
Notes
- Pat the Fish Dry: Before cooking, make sure to pat the sea bream fillets dry with kitchen paper. This helps the skin crisp up better when frying.
- Don’t Overcook the Fish: Keep an eye on the fish as it cooks. Once the skin is crispy and the fish is just cooked through, it’s ready to serve. Overcooking can make it dry.
- Use Fresh Samphire: Fresh samphire gives the best flavour and texture. If you can’t find it, try using tender asparagus as a substitute.
- Season the Sauce: Taste the chive cream sauce before serving and adjust the seasoning with salt, pepper, or more lemon juice to suit your preference.
- Serve Immediately: This dish is best served hot and fresh, so try to plate it right after cooking for the best experience.
Mary Berry Sea Bream and Chive Cream Sauce