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Black bream with asparagus and spiced beurre blanc

Black bream with asparagus and spiced beurre blanc

Crispy-skinned black bream fillets perch on vibrant spring asparagus, swimming in velvety spiced beurre blanc that weaves lemon, garlic, and warm nutmeg through every spoonful. This elegant fish dish transforms simple ingredients into dinner party perfection.

Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 4
Dietary: Egg-free, Nut-free
By Nathan Outlaw
From Saturday Kitchen Recipes

Nutri-Score C icon

This black bream with asparagus and spiced beurre blanc scores Nutri-Score C, balancing lean fish protein and seasonal vegetables against rich butter sauce. Asparagus provides fibre while bream delivers omega-3s. Per serving: approximately 580 kcal, 48g fat, 6g carbs, 3g sugars, 3g fibre, 28g protein.

Equipment

Ingredients

For the spiced beurre blanc

  • 1 small shallot, finely sliced
  • 1 garlic clove, finely chopped
  • 1 lemon, zest and juice
  • 10 rasps whole nutmeg
  • small pinch cayenne pepper
  • 150ml white wine
  • 50ml double cream
  • 250g unsalted butter, cut into small pieces
  • 1 tbsp chopped flat-leaf parsley
  • sea salt and freshly ground black pepper

For the black bream and asparagus

  • 20 asparagus spears (about 2 bunches), peeled and trimmed
  • 2 black bream (about 500–600g each), scaled, filleted and pin-boned
  • 2 tbsp olive oil
  • sea salt
  • 1 tbsp finely chopped flat-leaf parsley, to serve
  • 1 lemon, peeled and segmented, to serve

Customise

  • Swap black bream for sea bass fillets – similar texture holds up perfectly.
  • Use shallots instead of shallot in spiced beurre blanc; they emulsify smoothly in the sauce.
  • Replace asparagus spears with fine green beans for seasonal variation that pairs with beurre blanc.

Method

Spiced Beurre Blanc (15 mins – make first, keeps warm)

  1. Combine sauce base ingredients in saucepan – sliced shallot, chopped garlic, lemon zest and juice, nutmeg rasps, cayenne, and white wine. Simmer over medium-high heat until wine reduces almost completely; this concentrates the spiced beurre blanc flavour.
  2. Lower heat and add double cream, reducing slightly. Now the magic – whisk in cold unsalted butter pieces one by one, never letting sauce boil or it splits. Keep whisking until velvety emulsion forms.
  3. Season and cover to keep warm. This black bream with asparagus sauce waits patiently while fish cooks – perfect dinner party timing.

Asparagus & Fish (10 mins – overlaps with sauce resting)

  1. Blanch asparagus spears in boiling salted water exactly 3 minutes – bright green and tender-crisp. Drain immediately; they’re ready for plating.
  2. Season black bream fillets generously with sea salt both sides. Heat olive oil in large non-stick pan over medium – not screaming hot, gentle sizzle perfect for crispy skin.
  3. Place fish skin-side down carefully, cooking 2-3 minutes until edges turn golden and skin crisps beautifully. Flip gently, then remove pan from heat – residual warmth finishes cooking perfectly.

Plating & Serve (2 mins)

  1. Warm spiced beurre blanc gently, whisking in chopped parsley at last moment for freshness. Spoon equally onto four warmed plates – creates elegant sauce mirror.
  2. Arrange asparagus atop sauce, then nestle black bream fillets skin-side up. Scatter finely chopped parsley and dot lemon segments around plate.
  3. Serve immediately

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