Ingredients:

• 4 fresh Levantina sea bream fillets
• 500g baby potatoes
• 3 tbsp butter
• 1 tbsp fresh dill (optional)
• 1 spring onion, finely chopped
• 1 tbsp fresh parsley, finely chopped
• A splash of dry white wine
• Juice of ½ lemon
• Salt & pepper
• A little olive oil
• A small amount of flour, for coating

Method:

1. In a pot of salted water, boil the baby potatoes for about 25 minutes. Drain, cut them in half, and return to the pot over medium heat.
2. Add 1 tbsp of butter, salt, pepper, and dill (if using). Sauté for about 5 minutes.
3. Gently score the skin side of the sea bream fillets. Season both sides with salt and pepper.
4. Lightly dust the fillets with flour, shaking off any excess.
5. In a non-stick pan over medium heat, add a little olive oil. Place the fillets skin-side down and cook for 3–4 minutes. Add 1 tbsp of butter, flip the fillets, and cook for another 2 minutes.
6. Remove the fillets from the pan. Deglaze the pan with a splash of white wine. Once it evaporates, add the spring onion and sauté for 1 minute.
7. Stir in the lemon juice, 1 tbsp of butter, and chopped parsley. Mix well and remove from heat.
8. Serve immediately, pairing the fillets with the sautéed potatoes and spooning the herb sauce over the top.