Bream With Mustard & Tarragon Sauce Recipe

Cooking Directions

• STEP 1.Season the bream fillets with salt and pepper.
• STEP 2.In a skillet, heat olive oil and cook the bream fillets until golden brown on both sides.
• STEP 3.Remove the fillets from the skillet and set aside.
• STEP 4.In the same skillet, melt butter and sauté shallots until softened.
• STEP 5.Add Dijon mustard, white wine, and tarragon to the skillet and simmer until the sauce thickens.
• STEP 6.Return the bream fillets to the skillet and cook for another 2-3 minutes.
• STEP 7.Serve the bream with the mustard and tarragon sauce, garnished with fresh tarragon leaves.

Cooking Tips

• Make sure to pat dry the bream fillets before seasoning to ensure a crispy skin.
• You can substitute bream with other white fish fillets like sea bass or snapper.
• Serve the dish with steamed vegetables or a side of roasted potatoes for a complete meal.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the bream and sauce in a skillet over low heat until warmed through.
• Garnish with fresh tarragon leaves before serving.