Sea bream with lemon and parsley

Preparation

Finely zest the lemons. Finely chop the fresh parsley. Cube the butter.

Method

1. 1 Rub the fish with the lemon and half of the parsley; season.
2. 2 Heat the oil in a frying pan until hot and pan-fry the fish skin-side down for 2 minutes.
3. 3 Turn the fish over and cook for a further 1 minute, then remove and set aside.
4. 4 Drain any excess oil from the pan, then add the wine and simmer until the liquid reduces to around 1 tbsp per serving being made.
5. 5 Add the butter and remaining parsley and stir over a low heat to make a sauce.
6. 6 Serve the fish on a bed of steamed Tenderstem broccoli, with the sauce drizzled over and some new potatoes on the side.