• 1 sea bream (filleted, descaled & pin-boned)
  • 1 tbsp olive oil
  • 80g Kerrygold® Irish Creamery Butter 454g
  • 1 shallot (finely chopped)
  • 1 bay leaf
  • 1 sprig of thyme
  • 100ml white wine
  • 50ml water
  • Half a lemon
  • Vegetables of choice (as a side dish)
  • 15g capers
  • Salt & black pepper
Print recipe


To watch Christine Walsh cook the tasty sea bream dish, click here.


  1. Start the sauce first. Add your wine, shallots, bay leaf and thyme into a pot and set it to a medium heat (it should reduce by half)
  2. Place your chosen vegetables into a bowl, drizzle with olive oil and season with salt and pepper
  3. Once seasoned, place your veg on a hot griddle pan or into a wok/frying pan. Leave to char and cook for about 3/4 minutes
  4. While your vegetables are cooking, lightly season the fish with salt on both sides, turn the pan heat to high and when it's smoking, add in about 2 tablespoons of oil and place the fish into the pan. Once its in, leave for about 30 seconds on high heat then turn it down to medium /low in order to avoid burning
  5. Once the reduction for the sauce has reduced by half, add in 50mls of water, leave it to simmer for 30 seconds then turn the heat to low. Start to mix in 60g of cubed, cold Kerrygold butter. Finish the sauce with the chopped capers and whatever soft herbs you have
  6. When the fish has turned white on the edges and still a bit opaque down the middle, put 20g butter into the pan around it, let it melt. When it starts to foam, tilt the pan towards you slightly, start to spoon the foaming butter over the fish - this is called 'basting' . Turn off the heat and leave to one side. (It will stay cooking from the residual heat)
  7. Take the charred vegetables out of the pan and put back into a bowl, dress with a little lemon juice
  8. Plate it up, enjoy

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