Fried sea bream with golden sauce and escovitch pickles

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Andi Oliver
From Saturday Kitchen

Ingredients

For the sea bream

  • 150g/5½oz plain flour
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp cumin
  • pinch grated nutmeg
  • 2 x 200g/7oz sea bream fillets, skin on
  • 150ml/5fl oz milk
  • 1 tbsp vegetable oil
  • salt and freshly ground black pepper
  • 200g/7oz spinach, wilted, to serve

For the golden sauce

  • 150ml/5fl oz fish stock
  • 1 tsp ground turmeric
  • 20g/¾oz unsalted butter

For the escovitch pickles

  • 1 onion, chopped
  • 2 Scotch bonnet chillies, thinly sliced
  • ½ yellow pepper, thinly sliced
  • ½ red pepper, thinly sliced
  • ½ green pepper, thinly sliced
  • 250ml/9fl oz white vinegar
  • 20g/¾oz caster sugar
  • 5g allspice berries
  • 5g juniper berries
  • 5g black peppercorns
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