There is a fish restaurant not far from our favourite holiday destination in Tuscany. At the weekend we found some sea bream fillets in Waitrose, and this being one of Jenny’s favourite fishes I decided to try to replicate something we had at Da Remo.
Ideally what I wanted to do would have been achieved on the barbecue, but there were only two of us for dinner, and we currently lack a decent grill pan. What we ended up with was better than I could have imagined, so here’s the recipe.
- Warm a large jamie of butter in a non-stick pan. Grind a small amount of black pepper into it.
- Sprinkle the bream fillets with a little freshly squeezed lemon juice and scatter over a few grains of sea salt.
- When you’re ready to cook, turn the heat up under the butter to full. The butter needs to be really hot, but only just turning brown.
- Add a couple of sprigs of fresh dill to the pan (if it’s hot enough it’ll sizzle immediately), followed by the fish, skin-side to the pan.
- Leave the heat on high and fry for about 3 minutes, until you can see the inside of the fish beginning to cook.
- Flip the fish over and fry for another couple of minutes. The skin should already be crispy and starting to brown.
- Flip the fish back (skin side down) for another minute to make sure the skin is really crispy (and check that the fillets are cooked through).
- Don’t overcook! Really—if these babies dry out it would be a tragedy.
- Lift the fish onto kitchen towel to blot excess butter. Serve immediately (we had boiled potatoes and peas, and a glass of Oyster Bay sauvignon blanc).