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Lemon butter sea bream with crispy skin in creamy garlic sauce on white plate

Lemon Butter Sea Bream

Easy pan-fried sea bream in a velvety lemon butter sauce with garlic, capers, and parsley. Ready in under 30 minutes—perfect for elegant dinners or quick meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 portions
Course: Main
Cuisine: European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g sea bream fillets skin on
  • 1 tbsp plain flour
  • salt pinch
  • ground black pepper pinch
  • 1 tbsp vegetable or light olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 60 ml white wine
  • 120 ml double cream
  • 2 tbsp capers
  • 2 tbsp lemon juice juice of 1 lemon
  • 0.25 tsp salt
  • 0.25 tsp ground black pepper
  • 4 tbsp fresh flat-leaf parsley chopped

Equipment

  • large skillet
  • Spatula for flipping fish

Method
 

  1. Pat sea bream fillets dry. Lightly dust the flesh side with flour, salt, and pepper.
  2. Heat oil in a large nonstick or well-seasoned skillet over medium-high heat. Place fillets flesh-side down and sear for 2–3 minutes until golden brown.
  3. Flip the fillets carefully. Reduce heat to medium, add butter and garlic, and stir until butter melts.
  4. Pour in white wine. Let it simmer for 1–2 minutes until reduced by half.
  5. Add cream, capers, lemon juice, salt, and pepper. Stir gently and cook for 2–3 more minutes, spooning sauce over the fish.
  6. Remove from heat and stir in chopped parsley. Serve immediately with your choice of sides.

Notes

Best served immediately for crisp skin and fresh flavor. Leftovers can be stored in the fridge for 1–2 days. Reheat gently to avoid overcooking. Delicious with mashed potatoes, lemon couscous, or crusty bread.