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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Roasting Time 25 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine French, Mediterranean
Servings 4 servings
Calories 480 kcal

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.
Keyword Citrus Herb Sauce, Gourmet Seafood, Roasted Carrot Purée, Sea Bream Recipe