Last Updated on June 5, 2024
A simple method for pan-fried sea bream that can be used for a whole range of fish.
This recipe for pan-fried Sea Bream is one I am sure that you will make again and again. While I love cooking whole fish like sea bream in my air fryer (if it fits!) and am happy enough to cook fillets of oily fish like salmon there too, and to cook fish in parcels or a poaching liquid of wine, I’m less convinced that it’s the best solution for a fillet of a white fish like sea bream where you want to get a lovely crisp skin. Pan-frying a fillet of fish, if done properly, is very quick and will result in perfectly cooked fish with a skin so crisp you’ll want to devour it instantly. In fact, I used my air fryer to make smashed baby potatoes (recipe to follow!).
For this recipe, I’ve used a classic à la meunière method, coating the fish in seasoned flour, frying it in hot oil and finishing the dish with butter, lemons and capers. It’s super easy, but to get that wonderfully crisp skin you’ll need to follow a few tricks! I was just making supper for myself this time – but it’s easy to double up the ingredients if you cook for two. I do think fish is the ultimate meal-for-one option though – so simple and quick and yet utterly delicious
Firstly, you want to make sure your fish is as dry as possible. A few hours before you are planning to eat, take the fish out of any packaging and pat it dry. Season it with salt then wrap it loosely in kitchen paper or a clean cloth and put it back in the fridge. If possible, take it out half an hour before you are ready to cook to come to room temperature.
Season the fish with salt and pepper then sieve a little flour onto both sides of the fillet. I use a couple of teaspoons of flour for each sea bream fillet, coating the fish on both sides and then tapping off any excess carefully.
Heat about 2 teaspoons of flavourless oil in a heavy-based skillet or frying pan – I use sunflower oil. I don’t use olive oil here because I like to finish the dish with butter, but you can if you want to.
When the oil is just starting to show signs of smoking, turn the heat down to medium and put the fish into the pan, skin side down. Press down with a spatula for 20-30 seconds then let it cook.
Leave your fish like that for 5 or 6 minutes, depending on the thickness of the fillet. Don’t try to move it around, instead watch till you can see that most of the fish flesh has cooked – the picture above while not very pretty is just at the point where it has cooked.
Take the pan off the heat, put the fish to one side and drain off the excess oil.
Turn the heat right down to as low as possible and add in a good knob of butter. Put the fish back in, the other way up – what is known as ‘service side down’. Now squeeze in some lemon juice and stir through a teaspoon or two of capers. Cook for a further minute or two, stirring constantly.
Remove the fish from the pan and plate up (with the skin on the bottom). Pour the butter/lemon/caper mix over the fish and enjoy! I’ve garnished mine with a little chopped parsley but that’s entirely optional.
You can use this method of making pan-fried sea bream for all kinds of fish fillets or tail ends – from cod and haddock through to plaice, sea bass and sole. It’s very easy and quick – the perfect midweek supper. It’s also simple to vary. Try using a sauce vierge with fresh herbs or a spicy chimichurri for example. Or, just remove the fish from the pan and add in a little white wine. Reduce the sauce down until most of the wine has evaporated then pour it over the sea bream as before.
Pan Fried Sea Bream
Equipment
- 1 Heavy based frying pan or skillet
Ingredients
- 1 Medium Sea Bream Fillet
- 1 Teaspoon Capers
- 1/2 Lemon
- 2 Teaspoons Flour
- 2 Teaspoons Oil
- 20 Grams Butter
- Salt and Pepper
- Parsley to garnish Optional
Instructions
- Pat the fillet of sea bream dry with paper towels and season with salt and pepper
- Dust both sides with flour and tap off any excess
- Heat the oil in a pan till just starting to smoke
- Turn the heat down and add the fillet, skin side down.
- Press the fillet down for a few seconds, then leave to cook for 5-6 minutes until the fish appears to be nearly cooked through (you should be able to see that the edges of the fish are cooked)
- Remove the pan from the heat and drain off any excess oil.
- Add the butter and allow it to melt over a low heat.
- Return the fish to the pan, service side down
- Add the capers and the juice of half a lemon
- Continue to cook for 1 – 2 minutes.
- Serve the fish on a warmed plate with the butter/caper/lemon sauce poured over. Garnish with parsley if you like.
Nutrition
Wow I’ve not tried sea bream before but the way this recipe cooks, it was so flaky and tender! Will try it again soon!
Thank you – I love sea bream – it’s like a meatier version of sea bass – all the flavour and just a bit more substantial somehow
This fish was so full of flavor! Positively delish!
I love seafood but have never heard of sea bream. Can’t wait to test this out. Thanks!
If you can’t get hold of sea bream fillets, the same method will work with most white fish fillets
This was very enjoyable to make, and to eat. Definitely going to be doing this again!
The fish turned out perfectly crispy on the outside yet tender and juicy on the inside, making every bite a flavorful experience. It’s a simple, elegant dish that’s now a favorite in my household!
I can’t believe something so simple to prepare, with so few ingredients and so easy to cook could be so delicious. And I’ve been cooking for over fifty years. I would love this every week. Thank you.