Pan seared Sea Bream, steamed Broccoli in caper and garlic butter

Pan seared sea bream and caper butter


  • 2 fillets of sea bream
  • Broccoli florets
  • 1 tbsp butter
  • 1 tsp capers
  • ½ tsp chopped garlic


  • Start off by putting your broccoli in to steam until just cooked, you want it to stay crispy
  • In another pan heat some oil until nearly smoking.
  • Add the bream fillets to the pan skin side down, hold them down for about 15 seconds as this will stop the skin from curling up.
  • Cook the bream until the skin is lovely and crispy and then turn the fish and finish it off.
  • Remove the bream from the pan, plate up and keep warm.
  • In the same pan you used for the bream, add the capers, butter, garlic and a splash of water.
  • Once the butter has melted drizzle over the bream , plate the broccoli and enjoy!
Recipe by: The Portly Gourmet

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