Angela Hartnett has shared a quick and easy recipe for sea bream with brown shrimp and capers, which she says tastes delicious and looks great served family-style. The dish can also be made with trout or sea bass if preferred.
To prepare, thinly slice one large onion and crush one clove of garlic. Scale and gut an 800g sea bream. Lightly sauté the onion and garlic for three minutes, then place in a large ovenproof dish. Splash the bream with olive oil, season, and place on top of the onion mix. Add 50ml water and cook in an oven preheated to 200C/gas mark 6 for 15-20 minutes, turning halfway through. The fish should come away from the bone easily when pierced with a knife.
For the brown butter sauce, add 50g butter to a sauté pan and allow it to turn golden brown. Add 200g brown shrimps and one tablespoon of small capers, sautéing for 30 seconds. Then add the juice and grated rind of one lemon and a handful of chopped flat-leaf parsley. Pour the shrimp mixture over the cooked sea bream.
Serve with a potato salad made from 300g diced new potatoes, boiled until just cooked, then tossed with a dressing of 100ml olive oil, 30ml red wine vinegar, one teaspoon of English or Dijon mustard, and two finely sliced spring onions. The dressing should be emulsified before pouring over the potatoes.
