Panfried Bream With Brown Butter Sauce Recipe

Dry and score

Pat the bream thoroughly dry inside and out with paper towels. Lightly score the skin on both sides with 2–3 diagonal shallow cuts (do not cut into the flesh). This helps the fish cook evenly and prevents curling.

Season and flour

Season the cavity and both sides of each fish with kosher salt (about 3/4 tsp per side) and freshly ground black pepper. Lightly dredge each fish in the all-purpose flour, shaking off excess so there is only a thin coating; this promotes crisp skin and prevents sticking.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add 2 tablespoons neutral oil and spread to coat the pan. Add the fish, laying them away from you to avoid splatter.

Cook the fish undisturbed for 4–5 minutes until the skin is deeply golden and crisp. Use a spatula to check the edge; if the skin releases easily and is browned, flip the fish.

After flipping, add 1 tablespoon of oil to the pan (if needed), reduce heat to medium, and cook another 3–5 minutes depending on thickness, until the flesh is opaque and flakes easily with a fork and internal temperature at the thickest part reads 60–63°C (140–145°F). Transfer the cooked fish to a warm plate and tent loosely with foil to rest.

Wipe the skillet clean of any burnt flour bits if necessary and return to medium heat. Add the 6 tablespoons unsalted butter to the pan.

Let the butter melt and foam, swirling the pan occasionally. Continue to cook, watching carefully, until the milk solids turn golden brown and the butter develops a nutty aroma, about 3–4 minutes. Do not burn—the color should be amber to light brown.

Immediately add the minced garlic and minced shallot to the brown butter and sauté very briefly, about 20–30 seconds, until fragrant (they should not brown). Add the capers and thyme leaves and stir to combine.

Remove the pan from direct heat and stir in the lemon juice to deglaze and stop cooking the butter. Season with 1/4 teaspoon freshly ground black pepper and sea salt to taste (start with a small pinch). Taste and adjust acidity or salt as needed.

Stir in chopped parsley just before serving to keep its color bright.

Place each rested bream on warmed plates. Spoon the brown butter sauce, including capers and shallot, over and around the fish. Serve with lemon wedges and your choice of steamed new potatoes or buttered rice.

If desired, garnish with a few extra parsley leaves and a grind of black pepper. Serve immediately while skin is still crisp.