Baked fillet of sea bream with lemon, tomatoes and white wine chive butter sauce

For an elegant and sophisticated fish dish try Michel Lemoine's baked bream, served with a flavourful cream and chive sauce
By Michel Lemoine
Baked fillet of sea bream with lemon, tomatoes and white wine chive butter sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 4 sea bream, filletsde-scaled and de-boned
  • 2 tomatoes, cut in half and sliced across
  • 1 lemons, cut in half and sliced thinly
  • 250 g butter
  • 100 ml white wine
  • 200 ml fish stock
  • 2 shallots, finely diced
  • 1 clove garlic, finely chopped
  • 1 small bay leaf
  • 1 sprig thyme
  • 1 tbsp chopped chives
  • 1 pinches black pepper


1. Preheat the oven to 200ºC/gas 6. Cut three small , shallow cuts in each fillet from top to bottom. Insert the tomato and lemon slices alternately in the cuts. 2. Smear the base of an ovenproof dish with a little butter, add the white wine, fish stock, shallots, garlic, bay leaf and thyme and season with salt and freshly ground pepper. 3. Season the top of the bream with salt and freshly ground pepper and place in the dish. Dot with a few little pieces of butter, using about 115g. Cover with foil and bake in the oven for about 10-15 minutes. 4. When the fish is cooked, remove the dish from the oven, place the sea bream on warmed serving plates. Strain the sea bream juices through a sieve into a saucepan. 5. Bring to the boil and cook briskly until reduced by half. Reduce the heat to a simmer, cut the remaining butter into little pieces and whisk into the liquid, taking care not to let the sauce come to the boil. 6. Add the chives, season and pour around each fish fillet. Decorate with flat parsley, and serve with boiled new potatoes.

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