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Black Bream with a Beurre Noisette

Try Matt's delightful seafood dish!

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  • 4 black bream fillets (see note)

  • salt

  • 20 ml grapeseed oil

  • 40 g butter, diced

  • 2 teaspoons baby capers in brine

  • 2 lemon segments, sliced in half lengthways

  • ¼ flat-leaf parsley leaves

  • Petite herb salad

  • Washed and dried assorted baby herbs and lettuce such as basil, dill, coriander, parsley,

  • mint, tarragon and endive


  • 1.

    Season the bream fillets with salt.

  • 2.

    Heat the oil in a non-stick fry pan over high heat, add the bream fillets skin-side down and cook for 2 minutes or until golden, pressing the fillets with a metal spatula if they start to curl.

  • 3.

    Turn and cook for another minute, then working quickly, add the butter and cook for 1-2 minutes until the butter starts to foam and change colour to a nutty brown (beurre noisette), then add the capers, lemon segments, and parsley and heat through.

  • 4.

    To Serve:

  • 5.

    Pile the petite herb salad onto each plate, then place 2 bream fillets along side, spoon the beuree noisette and serve immediately.

  • 6.


  • 7.

    Black bream is an approved Conservation Foundation sustainable fish species. When buying fish always look for fish with clear eyes, firm flesh and a bright red blood line, then ask your fish monger to fillet them for you, that way you will know you are getting the best quality available.


This Recipe Perfectly Matched by Dan Murphy's

Plate-Size Black Bream - Pizzini King Valley VIC, Pinot Grigio 

Pizzini’s Grigio has a ravishing pear and crunchy acidity we love with this flavoursome and rich fish favourite. Fantastic fusion!

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