Ingredients:

  • Two 5 oz Sea Bream Fillets (skin on)
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Tbsp Neutral Oil (e.g., grapeseed or canola)
  • 4 Tbsp Unsalted Butter, cut into cubes
  • 1 Tbsp Capers (drained, non-pareil)
  • 1 medium Lemon (Zest and Juice)
  • 2 Tbsp Fresh Parsley (flat-leaf), roughly chopped
  • 1 Tbsp Hazelnuts (toasted, skin removed), coarsely chopped

Instructions:

  1. Preparation: Remove the sea bream fillets from the fridge 15 minutes before cooking. Pat them aggressively dry. Using a sharp knife, make 3–4 shallow diagonal cuts across the skin of each fillet. Season the flesh side lightly and the skin side generously with salt and pepper.
  2. Prep Aromatics: In a small bowl, combine the chopped capers, lemon zest, chopped hazelnuts, and chopped parsley. Set aside.
  3. Sear (Skin Side Down): Place a heavy-bottomed frying pan over high heat. Add the neutral oil. Wait until the oil is shimmering and just starting to smoke lightly. Carefully place the fillets skin side down into the hot oil. Immediately press down gently on each fillet with your spatula for 10 seconds to ensure even contact.
  4. Cook Undisturbed: Reduce the heat to medium-high. Do not move the fish for 3–4 minutes. Cook until the flesh is about three-quarters of the way cooked and the skin is deeply golden and crisp.
  5. Flip and Finish: Gently flip the fillets. Turn the heat down to low and cook for just 60–90 seconds to finish the flesh side and heat through. Remove the fish immediately and place it skin side up on a warm plate.
  6. Make Brown Butter: While the fish rests, melt the butter in a small saucepan over medium heat. Swirl the butter until the milk solids settle at the bottom and turn a deep hazelnut-brown colour, emitting a nutty aroma (beurre noisette). This takes about 2–3 minutes.
  7. Build the Sauce: Remove the pan from the heat immediately. Stir in the caper/hazelnut/parsley mixture and a generous squeeze of lemon juice. Taste and adjust seasoning.
  8. Serve: Place the crispy-skinned sea bream fillets on serving plates. Spoon the warm, nutty dressing generously over the top of the fish and serve immediately.