I absolutely adore sea bream- firm yet tender, meaty yet delicate, it ticks all the boxes for flavour in my book. Fish is almost always best treated simply to let it shine without being taken over by the accompanying ingredients. I have teamed the bream with marsh samphire, which is now readily available. Samphire needs little done with it to add a wonderful saltiness; it can be steamed, roasted or pan fried to perfection.
‘Bacon as well as samphire?!’ I hear you cry! ‘Absolutely’ says I! Don’t think that the bacon and samphire will create a thirst inducing meal, it simply isn’t so. I used a lightly smoked back bacon which is tossed in with the potatoes at the last minute. If you like, consider replacing the bacon with other sea vegetables. Another word: Jersey Royal potatoes are currently in season in the UK and are simply wonderful so do use them whilst you get the opportunity.
Ingredients- serves 2
2 fillets of sea bream- skin on
Salt and pepper to season
200g jersey royal potatoes
100g samphire- rinsed well
2 rashers of smoked back bacon- roughly cut
1. Before you get cracking on the fish itself, boil a kettle of water and cook the potatoes. Most average sized new potatoes take around 15-20 minutes but this will also depend on the size. Test if they are cooked with a knife, drain well and set aside.
2. Meanwhile take two pans; one that is suitable for the fish so this needs to be a non- stick frying pan ideally and one that can be used for frying the bacon. Sea bream fillets will take around 5-6 minutes so I simply pan fry with 20g of butter (and a glug of oil if you like as well). Season the skin side of the fish with salt and pepper before frying skin side down for 3 minutes until golden. Flip the fish onto the other side and season before cooking for a further 2-3 minutes until cooked through. I used a spoon to baste the fish with the melted butter in the pan throughout the cooking.
3. At the same time this is all going on, heat a knob of butter in the second pan. Pop in the bacon pieces and samphire. Take the drained potatoes and lightly crush them with a masher or spoon before adding to the pan. Keep as much butter as you want (or need) to work its way through the potatoes. Now is not the time to worry about the diet! That can wait! When the bacon is crisped, the samphire soft and the potatoes warm, divide between two plates. Carefully remove the bream from the pan and place on top of the bed of potatoes. Serve immediately.
Pan fried sea bream with bacon and samphire crushed potatoes- savour every bite of this wonderfully simple yet elegant dinner!