Try Matt's delightful seafood dish!
Season the bream fillets with salt.
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.
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.
Pile the petite herb salad onto each plate, then place 2 bream fillets along side, spoon the beuree noisette and serve immediately.
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.