Pan-Seared Sea Bream with Citrus Herb Sauce and Roasted Carrot Purée
Elevate your dining experience with this refined yet approachable sea bream dish. The fish is pan-seared to perfection, developing a golden crust while maintaining its delicate flesh. A vibrant citrus herb sauce adds brightness and depth, while the roasted carrot purée provides a sweet and earthy complement. This harmonious blend of flavors and textures creates a restaurant-quality meal that’s surprisingly simple to prepare at home. Perfect for impressing guests or enjoying a special family dinner.
Equipment
- Large oven-safe skillet or cast-iron pan
- Baking sheet
- Food processor or immersion blender
- Citrus juicer and zester
- Sharp knife
- Cutting board
- Mixing bowl
Ingredients
Protein
- 4 fillets Sea bream 6 oz each, skin on [170g each]
Produce
- 2 lbs Carrots peeled and cut into 1-inch chunks [900g]
- 2 Shallots finely minced
- 2 cloves Garlic minced
- 1 Orange zested and juiced
- 1 Lemon zested and juiced
- 1/4 cup Fresh parsley finely chopped [15g]
- 2 tbsp Fresh tarragon finely chopped [6g]
- 2 tbsp Fresh chives finely chopped [6g]
Oils & Vinegars
- 1/2 cup Extra virgin olive oil [120ml]
- 2 tbsp White wine vinegar [30ml]
Condiments
- 1 tsp Honey [5g]
Baking & Spices
- Salt and freshly ground black pepper to taste
- 1/4 tsp Red pepper flakes optional
Dairy
- 2 tbsp Unsalted butter [30g]
Instructions
Prepare the Roasted Carrot Purée
- Preheat the oven to 425°F (220°C).
- Toss carrot chunks with 2 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until carrots are tender and lightly caramelized.
- Transfer roasted carrots to a food processor. Add 1 tbsp butter and blend until smooth, adding a little water if needed for desired consistency.
- Season to taste with salt and pepper. Keep warm.
Prepare the Citrus Herb Sauce
- In a bowl, combine minced shallots, garlic, orange zest and juice, lemon zest and juice, chopped herbs, white wine vinegar, honey, and 1/4 cup olive oil.
- Season with salt, pepper, and red pepper flakes (if using). Set aside to let flavors meld.
Cook the Sea Bream
- Pat the sea bream fillets dry with paper towels. Score the skin side with 3-4 shallow cuts. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add 2 tbsp olive oil.
- Once the oil is hot, carefully place the sea bream fillets skin-side down in the pan.
- Cook for 3-4 minutes until the skin is crispy and golden.
- Flip the fillets and add 1 tbsp butter to the pan. Cook for an additional 1-2 minutes, basting the fish with the melted butter.
- Remove from heat and let rest for 2-3 minutes.
Assemble and Serve
- Spread a generous portion of carrot purée on each plate.
- Place a sea bream fillet on top, skin-side up.
- Stir the citrus herb sauce and spoon it generously around and over the fish.
- Garnish with additional fresh herbs if desired.
- Serve immediately while the fish is hot and the sauce is fragrant.
Notes
For best results, ensure the fish is at room temperature before cooking. This will help it cook more evenly. If sea bream is unavailable, you can substitute with other white fish like sea bass or snapper. The carrot purée can be made ahead of time and reheated gently before serving.
Notes
- Lighter Alternatives: For a lighter version, consider using less olive oil or replacing butter with a plant-based option like olive oil or vegan butter. You can also reduce the quantity of carrot purée and serve the fish on a bed of sautéed greens instead.
- Ingredient Substitutions: If you want to replace white wine vinegar, apple cider vinegar can work well. For the honey, agave syrup or maple syrup are great alternatives. If fresh herbs are unavailable, dried herbs can be used, but use about one-third of the amount.
- Storage Instructions: Store any leftover fish and purée in an airtight container in the refrigerator for up to 2 days. The sauce can also be refrigerated and used within a week.
- Reheating Tips: Reheat the sea bream in a skillet over medium heat to maintain its texture. The purée can be warmed in a saucepan or microwave; add a splash of water to maintain its consistency.
Quick Tips
- Thickening the Sauce: If the citrus herb sauce is too thin, consider adding a small amount of cornstarch mixed with water to achieve the desired consistency while cooking.
- Improving Texture: For crispier skin on the sea bream, ensure the skin is very dry before cooking. You can also press the fillets gently with a spatula while they cook to achieve a better sear.
- Special Techniques: Use a thermometer to check the internal temperature of the fish; it should reach 145°F (63°C) for safe consumption. Additionally, letting the fish rest after cooking allows juices to redistribute.
Side Dish Suggestions
- Vegetables: Roasted asparagus or sautéed spinach complement the fish beautifully.
- Salads: A fresh arugula salad with a lemon vinaigrette adds a peppery contrast to the dish.
- Pasta: Lemon garlic pasta tossed with olive oil and herbs enhances the Mediterranean flavor profile of the meal.
Nutritional Benefits
- Sea Bream: High in omega-3 fatty acids, which are beneficial for heart health and brain function, and rich in protein.
- Carrots: Packed with beta-carotene, which converts to vitamin A, promoting good vision and skin health.
- Herbs: Fresh herbs like parsley and tarragon offer antioxidants and add flavor without additional calories.
Serving Suggestions
- Portion Sizes: Serve one fillet per person, along with a generous dollop of carrot purée and a few spoonfuls of sauce.
- Presentation Tips: Use a large spoon to create a beautiful swirl of carrot purée on the plate. Place the fish on top and drizzle the sauce artfully around it. Garnish with extra chopped herbs for color.
- Complementary Beverages: A chilled Sauvignon Blanc or a light-bodied Pinot Grigio pairs well with the flavors of the dish.
Meal Prep Tips
- Advance Preparation: Prepare the carrot purée and citrus herb sauce a day ahead to save time. Store them separately in the refrigerator.
- Chopping Ingredients: Mince shallots and garlic and store them in an airtight container in the fridge. This reduces prep time on the day of cooking.
Customization Ideas
- Vegetarian Option: Substitute sea bream with grilled tofu or portobello mushrooms, seasoned similarly.
- Gluten-Free: This recipe is naturally gluten-free; just ensure any additional ingredients (like sauces) are also gluten-free.
- Dairy-Free: Omit the butter or use a dairy-free alternative to maintain a creamy texture in the purée without dairy.
