Sea bream is a very versatile fish with firm tasty fillets that can be fried, baked, grilled or steamed. This recipe pairs it up with a tasty combination of herbs and orange juice. You can find the fish whole on our counter, just ask and we can remove the scales and fillet it for you – which will be perfect for this dish.

This recipe has quantities for four people. Allow about 20 minutes for preparation and cooking.

Sea Bream With Orange And Dill Ingredients

4 Fillets of Sea Bream from Walter Purkis and Sons
50 ml Fish stock from Walter Purkis and Sons
1 Lemon
1 Orange
1 Garlic clove, finely chopped
2 Tablespoons of pink and green peppercorns
1 Large handful of fresh dill
Small bunch of fresh basil, mint and sage
Olive oil
Salt and pepper for seasoning

Cooking Method For Sea Bream With Orange And Dill

The cooking method here is to poach rather than fry your fish so a pan with a lid is really helpful also one that is big enough to lay all the fillets flat.

Finely chop the herbs. Juice your lemon and orange and put to one side. The emphasis for this recipe is on the orange and dill but you can adjust the herb and juice ingredients to your personal taste – the mint is surprisingly good.

Add about four tablespoons of olive oil to the pan. Then lay in you sea bream fillets skin side down. Next distribute evenly the finely chopped garlic over the top, season well with salt and pepper. Sprinkle the chopped herbs over the fish.

Now put the pan over a medium heat. Listen out and soon as it starts to fry add the juice and stock. Cover the pan and allow the fish to poach for four minutes. Time carefully and remove the fillets promptly onto warm plates. If you overcook your fish might well fall apart.

Turn up the pan heat to reduce the juices. Add the peppercorns; they contribute a little to the  flavour but the colours will add a lot to the presentation. Once the liquid has thickened pour over the fish and serve right away.