Bream Fillets With Lemon Butter Sauce

• 1 1/4 cups heavy cream
• 2 None lemons, juiced
• 14 tbsp (1 3/4 sticks) cold butter, cubed
• 2 tbsp chopped parsley
• 4 None bream fillets
• 1/4 cup flour, seasoned with salt and pepper
• 2 tbsp oil
• None None Lemon wedges and salad, to serve

1. For the lemon butter sauce, combine the cream and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat to low; simmer for 8-10 mins until reduced by two-thirds. Remove from the heat. Whisk in the chilled butter a few cubes at a time. If the sauce becomes too cold, return to the heat for a couple of minutes. Continue with the remaining butter cubes. Stir the chopped parsley and season to taste. Keep warm.
2. Dust the bream fillets lightly with seasoned flour, shaking off any excess.
3. Heat oil in a large nonstick skillet on medium heat. Cook the fish for 2-3 mins each side or until cooked through. Drain on paper towels.
4. Serve the fish with lemon butter sauce, lemon wedges and salad.

heavy cream, lemons, cold butter, parsley, bream fillets, flour, oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/35843 (may not work)