Broiled Sea Bream With Garlic Butter Sauce Recipe

Place the peeled and cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes.

While potatoes cook, heat milk, 2 tbs butter and cream cheese in a small saucepan over low heat until warm and the cream cheese has softened. Do not boil.

Drain potatoes thoroughly and return to the hot pot. Mash with a potato masher or ricer until smooth. Gradually stir in the warmed milk/butter/cream cheese mixture until you reach a creamy consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Keep covered on very low heat or in a 200°F (95°C) oven in an oven-proof dish to stay warm.

Just before serving, transfer mash to a small shallow baking dish, brush the surface with 1 tbs olive oil and broil or place under a hot salamander/grill 3–4 inches from heat for 2–4 minutes until a light golden crust forms. Watch carefully to avoid burning.

Heat 1 tbs olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring, until fragrant and just beginning to color, about 30–45 seconds.

Add the spinach in batches, tossing with tongs until wilted. Season with 1/2 tsp salt and finish with 1 tsp lemon juice if using. Remove from heat and keep warm.

In a small saucepan over medium heat, melt 2 tbs of the butter. Add the minced garlic and shallot and sauté until translucent and fragrant, about 1–1½ minutes—do not brown the garlic.

Deglaze the pan with 1/4 cup white wine (or stock), scraping any fond, and simmer to reduce by half, about 2–3 minutes.

Lower the heat and stir in the remaining 2 tbs butter and 1/4 cup heavy cream. Simmer gently for 1–2 minutes until the sauce is slightly thickened. Whisk in 1 tsp lemon juice, 2 tbs chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm on the lowest heat, stirring occasionally.

Position an oven rack about 6 inches (15 cm) from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and brush with 1 tbs olive oil.

Pat the sea bream fillets dry with paper towels. Rub both sides lightly with the remaining 2 tbs olive oil (or 1 tbs if already used elsewhere), then season the flesh side and skin with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Zest half the lemon over the fillets and set the lemon aside.

Place the fillets skin side up (flesh down) for an initial quick sear under the broiler for 3 minutes to crisp the skin, then carefully flip so skin side down and broil for an additional 2–4 minutes until the flesh is opaque and flakes easily with a fork (total cooking time 5–7 minutes depending on thickness). Internal temperature should reach 130–135°F (55–57°C) for moist sea bream.

Transfer the fillets to warm plates. Spoon 2–3 tbs of the creamy garlic butter sauce over each fillet and garnish with chopped parsley leaves and a lemon wedge. Plate with a generous scoop of broiled bonda mash and a portion of sautéed spinach alongside.