saturday kitchen recipe

Fried sea bream with golden sauce and escovitch pickles

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111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Andi Oliver
From Saturday Kitchen

Ingredients

For the sea bream

  • 150g/5½oz plain flour
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp cumin
  • pinch grated nutmeg
  • 2 x 200g/7oz sea bream fillets, skin on
  • 150ml/5fl oz milk
  • 1 tbsp vegetable oil
  • salt and freshly ground black pepper
  • 200g/7oz spinach, wilted, to serve

For the golden sauce

  • 150ml/5fl oz fish stock
  • 1 tsp ground turmeric
  • 20g/¾oz unsalted butter

For the escovitch pickles

  • 1 onion, chopped
  • 2 Scotch bonnet chillies, thinly sliced
  • ½ yellow pepper, thinly sliced
  • ½ red pepper, thinly sliced
  • ½ green pepper, thinly sliced
  • 250ml/9fl oz white vinegar
  • 20g/¾oz caster sugar
  • 5g allspice berries
  • 5g juniper berries
  • 5g black peppercorns

Method

  1. To make the sea bream, mix the flour with the spices in a wide bowl and season with salt and pepper. Cut the fish fillets into half, dip into the milk and then dip into the seasoned flour until coated on both sides. Lay on a board or plate.

  2. Heat the oil in a heavy-bottomed or non-stick large frying pan and add the fillets, making sure not to overcrowd the pan. Fry on each side until golden.

  3. To make the golden sauce, place the stock and turmeric in a saucepan over a high heat and bring to the boil. Cook for a few minutes until reduced, add the butter and continue to let the sauce bubble until it becomes thick and glossy.

  4. To make the pickles, place all of the ingredients in a saucepan over a low heat and cook for a few minutes, stirring to dissolve the sugar.

  5. Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately.