Sea Bream with Lemon and Parsley

PREPARATION

1. Rub the fish with the lemon and half of the parsley; season.
2. Heat the oil in a frying pan until hot and pan-fry the fish skin-side down for 2 minutes.
3. Turn the fish over and cook for a further 1 minute, then remove and set aside.
4. Drain any excess oil from the pan, then add the wine and simmer until the liquid reduces to around 1 tbsp per serving being made.
5. Add the butter and remaining parsley and stir over a low heat to make a sauce.
6. Serve the Tarakihi Sea Bream on a bed of steamed broccolini, with the sauce drizzled over and some potatoes on the side.