Bream Fillets With Lemon Butter Sauce

1. 1

   For the lemon butter sauce, combine the cream and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat to low; simmer for 8-10 mins until reduced by two-thirds. Remove from the heat. Whisk in the chilled butter a few cubes at a time. If the sauce becomes too cold, return to the heat for a couple of minutes. Continue with the remaining butter cubes. Stir the chopped parsley and season to taste. Keep warm.

2. 2

   Dust the bream fillets lightly with seasoned flour, shaking off any excess.

3. 3

   Heat oil in a large nonstick skillet on medium heat. Cook the fish for 2-3 mins each side or until cooked through. Drain on paper towels.

4. 4

   Serve the fish with lemon butter sauce, lemon wedges and salad.

* Per serving · 4 servings · Values may vary.