Sea bream with griddled baby leeks and beurre noisette

Sweet, delicate sea bream paired with fresh baby leeks is a perfect match for these seasonal delights. Sea bream can often be overlooked so give it a chance and give this speedy recipe a go.


Ingredients- serves 2
2 sea bream fillets- skin on
100g butter
1 tbsp non-pareille capers
1/2 tbsp flat leaf parsley- chopped
Small pack of baby leeks- washed

1. Start off by preheating the oven to 180c/ 160 fan, boiling a medium pan of water and heating a griddle to a medium/ high heat. Take a large non- stick frying pan which can fit both bream fillets easily- don’t crowd them! Heat half of the butter over a medium/ high heat and when melted, add the fillets skin side down and cook for 2 minutes. I season the skin before adding to the pan and aim to get the skin beautifully crisp and golden. The butter will foam which makes it nice and easy to then baste the fillets. When the fillets are ready, pop in the remaining butter, capers and a good squeeze of lemon juice before basting once more and putting in the oven for an additional 2 minutes. When the fish is ready it will look translucent so don’t overdo it. There’s nothing worse!

2. For the baby leeks all you need to do is make sure they are well washed to remove any grit that may be lurking and then simmering in a pan of boiling water for 2-3 minutes until they become tender. Remove the leeks carefully and finish off in the griddle pan until slightly charred.

3. When everything is ready to go, arrange the leeks on the plate and lay the bream on top. Add the parsley to the butter sauce before pouring over the fish and leeks and you are good to go! I served this with steamed new potatoes which are also bang in season.

Sea bream with baby leeks- a celebration of spring ingredients!

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