How to cook
In the classic French tradition, you will make this fragrant sauce in the pan by first cutting down the wine and lemon, then you will use it to separate the browned pieces of fish from the bottom. The addition of chopped butter forms an emulsified sauce, which is best to be eaten immediately - which is easy to do, since the sauce is incredibly tasty!
In a pot, combine the onion, wine and lemon juice and leave them to boil. Cook until the liquid is reduced to 1/4 cup, for approximately 7-10 minutes.
Finely chop the butter, by saving 2 tablespoons for the preparation of the fish.
When the liquids are reduced, remove the pot from the heat and add 4 tablespoons of butter, capers, 1/4 teaspoon of salt, black pepper, thyme and oregano and stir. Leave it on the hob to warm up, by stirring it occasionally to keep the sauce emulsified.
In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle the remaining salt on the fish fillets and place them in the pan. Cook for 3-4 minutes on the first side, then gently turn the fish. Cook until the fish is fully cooked, for about 4-6 minutes. Move the red sea bream fish around, so that it does not stick to the pan and reduce the heat.
Transfer the cooked fish into a plate or into serving plates. Immediately pour the sauce into the hot pan, by scraping off pieces of fish and continue stirring until everything is mixed. Drizzle the fish with the sauce and serve it.
Serving suggestion: This dish is wonderfully rich, so a salad of spinach or stewed vegetables (green beans, broccoli, zucchini, boiled potatoes, carrots) would be ideal. Toasted baguette or rice would also be great.
Enjoy the red sea bream fillet with sauce!