Sea Bream with Capers, Corn, and Pine Nuts
Sea Bream with Capers, Corn, and Pine Nuts

Ingredients

Method

  • 30g sultanas
  • 200g butter
  • 30g pine nuts
  • 1⁄2 lemon, juice only
  • 100g sweetcorn
  • 2 tbsp capers
  • 1 tsp chopped thyme
  • 1 tbsp veg oil
  • 4 sea bream fillets (other silky white fish will do)
  • Small handful of torn coriander
  • Soak the sultanas in boiling water for 2 hours, then drain and set aside. When ready to cook, heat the butter in a large saucepan, and chuck in the pine nuts. Cook until golden, then remove from the heat and stir in the lemon juice, sweetcorn, capers, thyme, and sultanas. Set aside and keep warm.
  • Heat the oil in a frying pan, season the fish fillets, and fry in the pan skin-side down. Cook for 6 minutes, then turn cook for 1 minute more. Serve the fish fillets with your delicious dressing drizzled all over, and scattered with coriander.
30 mins
4 serving
This recipe pairs perfectly with the Alberto Oggero Arneis 2017 from Piedmont, Italy.

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