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Butter and Wine Braised Sea Bream

Sea bream has a delicate flavor on its own, so you don't need to complicate yourself with recipes that are too tricky. Here, we have cooked it on the stove, with some asparagus, cherry tomatoes in a butter and wine sauce. Simple, yet highly delicious!

Sea bream has a delicate flavor on its own, so you don't need to complicate yourself with recipes that are too tricky. Here, we have cooked it on the stove, with some asparagus, cherry tomatoes in a butter and wine sauce. Simple, yet highly delicious!

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Ingredients

1 whole sea bream cleaned and gutted, around 1.5 pounds (700 grams)
2 tablespoons of olive oil
salt
pepper
5 cherry tomatoes
5 asparaguses spears
1 green chili
fresh thyme
1 cup white wine
1 butter stick

Ingredients

Steps

1
Done

Lay the sea bream on a wooden board. Superficially score it around 0.4 inches (1 cm).

2
Done

Pour a small drizzle of olive oil (around 1 tablespoon) over the fish and generously rub it with salt and pepper on both sides.

3
Done

Heat the remaining olive oil in a skillet over medium heat. Lay the fish and flip it when it turns golden. Add the cherry tomatoes, asparagus, green chili, and thyme.

4
Done

Pour the white wine and cover it with a lid. Reduce the heat and simmer for 5 minutes. Add the butter stick and gently over the fish’s surface until it melts.

5
Done

Turn off the heat, lay the fish on a plate and serve it!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

529 kcal
Calories
65 g
Protein
27 g
Fat
5 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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