Sea Bream and Lemon-Caper Butter Sauce
with Serrano Wrapped Asparagus, Samphire and Roasted Potatoes
- Fish
- Milk
Our Sea Bream and Lemon-Caper Butter Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
350 grams
Salad Potatoes
1 bunch(es)
Dill
15 grams
Capers**
½ unit(s)
Lemon
200 grams
Asparagus
4 slice(s)
Serrano Ham
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
40 grams
Samphire
30 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes lengthways (quarter any large ones) and pop onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking tray if necessary.
When the oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.
Meanwhile, roughly chop the dill (stalks and all) and capers. Zest and halve the lemon.
Trim the bottom 2cm from the asparagus and discard. Lay the Serrano ham slices on a board. Divide the asparagus between each slice across the middle, then wrap the ham around to create parcels.
Place them seam-side down onto one side of a lined baking tray. Drizzle with oil and season with pepper.
Once the potatoes have been cooking for about 10 mins, lay the sea bream alongside the asparagus, skin-side up. Pat the skin dry with kitchen paper.
Season with salt and pepper and drizzle with oil.
When the oven is hot, bake on the middle shelf until the fish is cooked and the asparagus is tender, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a medium frying pan on medium-high heat (no oil).
Add a splash of water and the samphire, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins. Sprinkle in a pinch of lemon zest and season with pepper (don't add salt - the samphire is salty enough!).
Once cooked, transfer to a bowl and cover to keep warm.
Return the (now empty) samphire frying pan to low heat (no oil). Squeeze in some lemon juice and gradually stir in the butter until melted and combined.
Next, stir in the dill, capers and sugar (see pantry for amount).
Remove from the heat, taste and season with salt and pepper if you feel it needs it.
When everythings ready, transfer the fish to your plates. Spoon over the buttery caper sauce.
Serve the Serrano wrapped asparagus, samphire and potatoes on the side.
Cut any remaining lemon into wedges and serve alongside for squeezing over.
