Follow Steve’s expertly crafted recipe and discover the joy of preparing a restaurant-quality meal at home. Learn the secrets to achieving delightfully crispy sea bream, perfectly seared to golden perfection, and paired with a creamy roast chicken sauce that’s both rich and indulgent.
This Côte classic captures the essence of French cuisine, blending simplicity with sophistication to create a dish that’s sure to impress. Whether you’re cooking for a special occasion or simply elevating a weeknight dinner, this recipe is your gateway to mastering a timeless culinary favourite.
This recipe makes enough to serve 2.
4 chopped chicken wings
1 chopped banana shallots
100ml white wine
100ml chicken stock
100ml single cream
1 pinch Maldon salt
2 fillets sea bream (130-150g)
250g new potatoes – cooked & quartered
1 courgette
20g samphire
10ml vegetable oil
Begin by preheating your oven to 180ºC. This ensures it reaches the correct temperature by the time you’re ready to roast the chicken wings. Place the chicken wings on a baking tray in a single layer, ensuring even cooking. Roast them in the preheated oven for 25 minutes, or until they turn golden brown and develop a rich roasted flavour.
Transfer the wings to a saucepan and add the white wine, chicken stock, and a pinch of salt. Simmer the mixture over low heat, allowing it to reduce slowly until it becomes a thick glaze. Stir in the cream and bring the mixture to a boil, combining all the flavours into a silky sauce. Strain the sauce through a fine-mesh sieve to remove any solids and keep it warm for plating.
Heat a pan over medium heat and sauté the new potatoes and courgettes until they are lightly browned. When they’re are almost done, add the samphire to the pan and cook everything together for an additional minute. This will retain the samphire’s crisp texture and fresh flavour.
Brush the sea bream on both sides with a light coating of oil and season with a pinch of salt. Place the fillets skin-side up on a baking tray and position them under a preheated grill. Cook for 3–4 minutes, or until the skin becomes beautifully crispy and golden.
Spoon the warm sauce onto the plate and spread it out to create a flavourful base. Arrange the sautéed potato, courgette, and samphire mixture on top of the sauce with the crispy sea bream fillet over the vegetables.
