How To Prepare Pan-Fried Seabream With Beurre Blanc Sauce? 😍😍🌈🌈

The pan-fried seabream with beurre blanc sauce is a delightful dish that highlights the delicate flavors of the fish with a rich and velvety sauce. Enjoy!

Product(s): 

Ocean Catch Australian Seabream Fish Fillets Boneless Skinless

Ocean Catch Australian Seabream Fish Fillets Boneless Skinless | Buy 9 Get 1 Free 

Preparation time: 10 mins Cooking time: 20 mins Serving: 4 

Ingredients: 

• 4 seabream fillets 
• Salt and pepper, to taste 
• 2 tablespoons olive oil 
• 1 shallot, finely chopped 
• 1/4 cup white wine 
• 2 tablespoons white wine vinegar 
• 1/4 cup cold unsalted butter, cut into small pieces 
• Fresh parsley, chopped (for garnish) 
• Lemon wedges (for serving) 

Instructions: 

1. Pat dry the seabream fillets with a paper towel and season them with salt and pepper on both sides. 
2. Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, add the seabream fillets, skin side down. Cook for about 4-5 minutes or until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes until the flesh is opaque and cooked through. Remove the fillets from the skillet and set aside. 
3. In the same skillet, reduce the heat to medium-low. Add the chopped shallot and cook until softened and translucent, about 2-3 minutes. 
4. Pour in the white wine and white wine vinegar, and increase the heat to medium. Let the mixture simmer until it reduces by about half, approximately 3-4 minutes. 
5. Reduce the heat to low and gradually whisk in the cold butter, one piece at a time, until it melts and forms a smooth, creamy sauce. Continue whisking until all the butter is incorporated and the sauce thickens slightly. Be careful not to let the sauce boil. 
6. Remove the skillet from the heat and season the beurre blanc sauce with salt and pepper to taste. 
7. Place the pan-fried seabream fillets on serving plates. Spoon the beurre blanc sauce over the top of each fillet. Garnish with freshly chopped parsley. 
8. Serve the pan-fried seabream with beurre blanc sauce immediately, accompanied by lemon wedges on the side for squeezing over the fish. This dish pairs well with steamed vegetables, roasted potatoes, or a light salad. 

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