{"id":343,"date":"2014-04-21T20:29:23","date_gmt":"2014-04-21T19:29:23","guid":{"rendered":"http:\/\/rg-d.com\/BioLOG\/?p=343"},"modified":"2014-04-21T20:29:23","modified_gmt":"2014-04-21T19:29:23","slug":"sea-bream-grilled-in-butter-with-dill","status":"publish","type":"post","link":"https:\/\/rg-d.com\/BioLOG\/2014\/04\/21\/sea-bream-grilled-in-butter-with-dill\/","title":{"rendered":"Sea bream grilled in butter with dill"},"content":{"rendered":"

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.<\/p>\n

\"Da<\/a><\/p>\n

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.<\/p>\n

    \n
  1. Warm a large jamie of butter in a non-stick pan. Grind a small amount of black pepper into it.<\/li>\n
  2. Sprinkle the bream fillets with a little freshly squeezed lemon juice and scatter over a few grains of sea salt.<\/li>\n
  3. 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.<\/li>\n
  4. 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.<\/li>\n
  5. Leave the heat on high and fry for about 3 minutes, until you can see the inside of the fish beginning to cook.<\/li>\n
  6. Flip the fish over and fry for another couple of minutes. The skin should already be crispy and starting to brown.<\/li>\n
  7. 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).\n<\/li>\n
  8. Don’t overcook! Really\u2014if these babies dry out it would be a tragedy.<\/li>\n
  9. 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).<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66],"tags":[91],"class_list":["post-343","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-fish"],"_links":{"self":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts\/343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/comments?post=343"}],"version-history":[{"count":0,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts\/343\/revisions"}],"wp:attachment":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/media?parent=343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/categories?post=343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/tags?post=343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}