Sea Bream with White Sauce, Olives and Capers

Fine fish such as sea bream should be treated gently with a light creamy sauce, garnished with olives and capers and served with some humble boiled potato for the ultimate seafood dinner.

  • 50 min
Sea Bream with White Sauce, Olives and Capers

Ingredients

  • 1 Vegeta Twist for fish
  • 8 sea bream fillets (about 150 grams)
  • 1tsp Podravka dried parsley
  • 500 ml half-and-half or single cream
  • 1 tbsp capers
  • One dozen Podravka pitted green olives
  • 50 ml olive oil

Preparation

  1. Sprinkle sea bream fillets with Vegeta Twist for fish and leave to marinate for about 30 minutes.
  2. Heat olive oil in a large skillet, add the sea bream skin down and fry for about 5 minutes.
  3. Add sliced olives and capers and continue frying for another minute.
  4. Add single cream or half-and-half and bring to boil.
  5. Carefully turn the sea bream fillets over. Season with salt and pepper to taste. You can add a little water to thin down the sauce if necessary. Continue to cook for another 2 to 3 minutes. Transfer the sea bream fillets to serving plates, add some boiled potato, sprinkle with dried parsley and serve.

Advice: Just before the fish is fried, deglaze the skillet with a little bit of white wine for a nicer flavour.