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Sea bream with lemon and parsley

  • 4.5 Star
  • Timer Prep 10 min
    Cook 3 min
  • Chart 275.0 cal/
  • Chef hat Easy


Finely zest the lemons. Finely chop the fresh parsley. Cube the butter.


  1. 1 Rub the fish with the lemon and half of the parsley; season.
  2. 2 Heat the oil in a frying pan until hot and pan-fry the fish skin-side down for 2 minutes.
  3. 3 Turn the fish over and cook for a further 1 minute, then remove and set aside.
  4. 4 Drain any excess oil from the pan, then add the wine and simmer until the liquid reduces to around 1 tbsp per serving being made.
  5. 5 Add the butter and remaining parsley and stir over a low heat to make a sauce.
  6. 6 Serve the fish on a bed of steamed Tenderstem broccoli, with the sauce drizzled over and some new potatoes on the side.

2 Reviews

  • Kerry

    Easy to prep and was very tasty. Could really taste the lemon on the fish. Served with tender stem, pea snaps and asparagus.

  • Joe

    Very fresh and refreshes my palettes. Very good☺️

  • Average per serving
  • Calories 275.0kCal
  • Fat19.1g
  • Saturated7.6g
  • Salt0.59g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg