John Myers
Bream from Oven with Lemon Sauce
The perfect bream from oven with lemon sauce recipe with a picture and simple step-by-step instructions.
- 2 Sea bream
- 2 Peeled garlic clove
- Seasoned Salt
- Chopped basil
- Some flour
- Butter
- 0,5 Garlic clove peeled and bumped
- For the lemon sauce:
- 50 g Butter
- 200 g Cream
- 2 tbsp Creme fraiche Cheese
- Some lemon
- Lemongrass
- Salt
- Black pepper from the mill
- Clean the sea bream and pat dry. Rub the fish inside and outside with the herb salt. In addition, place chopped basil and a halved clove of garlic in the abdomen. Lightly flour the sea bream. Lightly knock off excess flour. Heat a little butter in a pan and fry the fish vigorously on both sides for about 4 minutes. Lightly grease a baking dish and rub it lightly with half a crushed clove of garlic. Put the fish in the pan and finish cooking in the oven at around 150 degrees. This can of course take different lengths of time, depending on the size of the sea bream and personal taste. We still like the fish slightly glassy. Do a test with the dorsal fin.
- For the lemon sauce, heat the butter in a saucepan. Add a little lemon juice and stir. Gradually pour in the cream and reduce a little on a low heat. Finally stir in the creme fraiche and season with lemongrass, salt and pepper. Serve the fish with the sauce. We had boiled potatoes with it.
Facebook Comments