Sweetlip Bream with Creamy Dill Sauce

Serves 4

500 g baby potatoes
300 g green beans, trimmed
2 sweetlip bream fillets
Salt and black pepper, to season 2 tbsp plain flour
2 tbsp olive oil

For the dill sauce:

2 tbsp butter
2 garlic cloves, finely chopped
1 tsp plain flour
100ml fish stock (or vegetable stock)
250ml thickened cream
2 tbsp fresh dill, finely chopped
1 tbsp lemon juice, plus lemon wedges to serve

Method:

Place baby potatoes in a pot of salted water and bring to the boil. Cook for 12–15 minutes or until fork-tender. In the final 5 minutes of the potatoes cooking, add green beans to the same pot or a separate saucepan. Boil until just tender. Drain and keep warm.

Meanwhile, cut the bream fillets in half and pat dry with a paper towel. Season both sides lightly with salt and black pepper, dust both sides with flour. Heat olive oil in a large non-stick pan over medium- high heat and cook fillets for 3–4 minutes. Flip and cook for another 1– 2 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate.

In the same pan, reduce heat to medium and add butter. Once melted, add garlic and sauté for 30 seconds. Stir in flour and cook for 1 minute. Gradually whisk in the stock, followed by the cream. Simmer gently for 3–4 minutes. Stir in chopped dill and lemon juice. Return the fish to the pan briefly to coat with sauce.

To serve, arrange fish on plates with potatoes and green beans. Spoon over creamy dill sauce and serve with lemon wedges.