Easy pan-fried sea bream recipe with lemon butter sauce, garlic, capers, cream, and fresh parsley. Perfect for a quick dinner or special meal. Crispy skin fish fillets served with mashed potatoes and steamed vegetables. A simple and flavorful seafood dish made with fresh ingredients.

This elegant yet easy sea bream recipe pairs tender pan-seared fillets with a velvety lemon butter sauce, infused with garlic, capers, and parsley. Perfect for a quick dinner or special occasion meal.

Ingredients

For the fish:

400 g sea bream fillets, skin on (approx. 2 small or 1 large per person)
1 tbsp plain (all-purpose) flour
Pinch of salt and ground black pepper
1 tbsp oil (vegetable or light olive oil)

For the lemon butter sauce:

2 tbsp unsalted butter
2 garlic cloves, peeled and minced
60 ml (¼ cup) white wine
120 ml (½ cup) double (heavy) cream
2 tbsp capers
2 tbsp lemon juice (juice of 1 lemon)
¼ tsp salt
¼ tsp ground black pepper
4 tbsp (¼ cup) chopped fresh flat-leaf parsley

To serve (optional):

Buttery mashed potatoes
Steamed peas

Instructions

Prepare the fish:
Lightly dust the flesh side of each sea bream fillet with flour, salt, and pepper.
Sear the fillets:
Heat the oil in a large skillet over medium-high heat. Place the fillets in the pan, flesh-side down, and cook for 2–3 minutes until golden brown.
Add aromatics and deglaze:
Flip the fillets carefully. Reduce the heat to medium and add the butter and minced garlic to the pan. Stir until the butter melts, then pour in the white wine. Let it simmer for 1–2 minutes until reduced by half.
Make the sauce:
Add the cream, capers, lemon juice, salt, and pepper. Stir gently and cook for another 2–3 minutes, spooning the sauce over the fish to coat and finish cooking.
Finish and serve:
Remove the pan from heat and stir in the chopped parsley. Serve the fish with generous spoonfuls of the lemon butter sauce over mashed potatoes and peas.

Tips

Pat the fish dry before coating it with flour to help it brown nicely.
Use a nonstick or well-seasoned pan to prevent sticking.
Don’t overcook the fish — it should flake easily when done.
Baste with the sauce during cooking for extra flavor and moisture.

Variations and Substitutions

Fish Alternatives: Try this sauce with cod, haddock, or trout.
No wine? Substitute with fish stock or a splash of water plus a teaspoon of white wine vinegar or lemon juice.
Dairy-free version: Use plant-based butter and a dairy-free cream alternative.

FAQs

Can I use frozen sea bream?
Yes, but thaw it fully and pat dry before cooking to avoid excess moisture.

What can I use instead of capers?
Chopped green olives or a splash of white wine vinegar can offer a similar tangy note.

Can I make the sauce in advance?
It’s best made fresh, but you can prep the ingredients ahead of time for quicker cooking.

Serving Suggestions

Serve over a bed of buttery mashed potatoes to soak up the sauce.
Add a side of steamed green beans or asparagus for extra freshness.
For a lighter option, pair with lemon couscous or sautéed spinach.

Why You’ll Love This Recipe

Quick and easy — ready in under 30 minutes.
Elegant enough for dinner guests.
The creamy lemon butter sauce adds richness without being heavy.
Naturally gluten-free (just skip the flour or use gluten-free flour).
A delicious way to make the most of fresh fish with simple ingredients.