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sea bream, chives sauce and samphire by mary berry

Mary Berry Sea Bream and Samphire with Chive Sauce


This Mary Berry presents sea bream and samphire in chive sauce is a swift and simple recipe that is suitable for a midweek meal yet exudes a luxurious feel perfect for the weekend. This simple fish recipe maximizes the delectable qualities of sea bream, providing a speedy option for a special supper. Given samphire’s inherent saltiness, it’s advisable to exercise moderation with additional seasoning. Alternatively, spinach or asparagus can serve as excellent substitutes.


Units Scale
  • 4 sea bream fillets, skin on
  • 2 tablespoons sunflower oil
  • Knob of butter
  • 300 grams (10 1/2 ounces) samphire
  • 1/2 lemon, cut into wedges, to serve


For the chive cream sauce:

  • 200 millilitres (1/3 pint) pouring double cream
  • 2 teaspoons Dijon mustard
  • juice of 1/2 lemon
  • 2 tablespoons chives, freshly chopped


  1. For the chive cream sauce. Combine the cream and mustard in a small saucepan. Bring it to a boil, then incorporate lemon juice and chives. Season generously with salt and freshly ground black pepper. Set the sauce aside.
  2. Fry the sea breams. Pat the sea bream fillets with kitchen paper to eliminate excess moisture, then season both sides. In a large frying pan over medium-high heat, heat oil. Add butter, and when it foams, place the fillets skin-side down. Press down firmly and fry for approximately 3 minutes, achieving crispy skin and nearly cooked fish. Turn the fillets, lower the heat, and cook for an additional 1–2 minutes until just cooked through.
  3. Boil the samphire. Simultaneously, boil the samphire in water for 3 minutes until it reaches a tender consistency. Drain.
  4. Serve the fish with samphire and the sauce. Reheat the sauce and spoon some onto four warm plates. Position a fillet on top and arrange the samphire on the side. Serve with lemon wedges, and offer the remaining sauce on the side.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Boiling,Frying
  • Cuisine: Mixed

Keywords: Mary Berry sea bream and samphire, sea bream, samphire, chive sauce