Sea Bream Pan Fried in Butter with Balsamic Vinegar and Yuzu Pepper Sauce

Sea Bream Pan Fried in Butter with Balsamic Vinegar and Yuzu Pepper Sauce

A fish poêlée (pan fried in butter) that can be easily done at home! The skin is crunchy and fragrant.

Ingredients: 3 servings

Sliced sea bream
3 filets
Olive oil
1 tablespoon
1 tablespoon and 2 teaspoons
Balsamic vinegar
3 tablespoons
White wine
1 tablespoon
Soy sauce
1 tablespoon
Yuzu pepper paste
1 teaspoon
to taste
Black pepper
to taste
Your favorite vegetables


1. Put one tablespoon of butter into a pan and fry until it browns.
2. Put 3 tablespoons of balsamic vinegar into a small saucepan and turn on the heat, and boil until about half of it has evaporated.
3. Mix 1 tablespoon of soy sauce and 1 teaspoon of yuzu pepper paste together.
4. Add butter from Step 1 to the sauce pan from Step 2, add 1 tablespoon of white wine, boil down to blast the alcohol, and add mixed soy sauce and yuzu pepper paste mixture from Step 3. (This is it for the balsamic vinegar and yuzu pepper sauce).
5. Heat one tablespoon of olive oil in a pan, and fry the sea bream with the skin side down but don't flip it over. Fry it while pressing down on it with a spatula. After the meat turns white, add 2 tablespoons of butter.
6. Flip the sea bream over and fry the other side, season with salt and pepper, and then flip it back over to fry it again.
7. Once the skin side becomes crispy as shown in the picture, it is finished. Serve on plates.
8. Arrange it with your favorite vegetables. I used blanched peeled snap peas, carrot thinly sliced with a peeler and soaked in salt water, mini tomatoes, and red cabbage sprouts. I used the balsamic vinegar and yuzu pepper sauce from step 4 as well.

Story Behind this Recipe

I also like salt-fried fish, but sometimes I also like to eat it Italian-style. You could also use striped pigfish or sea bass in place of sea bream.