Tim’s Butter/Tomato/Caper/Shrimp Sea Bass/Bream
About 2 medium tomatoes per person
1 of tablespoons of capers per person, rinsed (I mean the small ones; chop roughly if large)
Sea Bass/Bream fillets
Freshly chopped parsley, to serve
Lemon, to serve
1. Gather all the ingredients and prepare the tomatoes: cut the tomatoes in half horizontally and scoop out and discard the seeds; finely dice the tomatoes
2. Pat the fish fillets dry with kitchen paper. Season both sides with freshly ground white pepper and some flakes of sea salt
4. Melt a generous amount of butter - a good three tablespoons, at least - in the large non-stick frypan. Get it quite warm, then add the fish fillets, skin-side down. But do watch the temperature; we want the fish to colour, but we do not want the butter to brown.
5. Turn the fish after a couple of minutes once the skin has browned nicely. Give the flesh side about more two minutes, then remove the cooked fillets from the pan and keep warm.
6. To the pan add the chopped tomato, the brown shrimp and the capers. Heat through for a minute or so, stirring, until everything is piping hot.
7. To serve, pour the warmed tomato/shrimp/capers/melted butter over the fish on the serving platter. Sprinkle with a little chopped parsley, and serve the lemon cheeks on the side. A simple dressed leaf salad is the perfect accompaniment, along with some buttered new potatoes.
Enjoy with a good white burgundy, or a crisp Chablis.