Çipura tava (pan-fried sea bream), lemon & capers

Step by step

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   1Dry and check the fillets

   5 min

   • Run clean fingertips along the flesh and remove remaining pin bones with tweezers.
   • Pat both sides very dry; season just before cooking.
   • If using frozen fillets, thaw in the fridge first, removing keep-frozen vacuum packaging before thawing.

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   2Crisp the skin

   medium-high3–5 min

   • Heat oil in a 24–26 cm frying pan over medium-high heat.
   • Lay fillets skin-side down away from you.
   • Press gently with a fish spatula for 20 seconds, then leave for 3–5 minutes until the skin releases and the flesh is opaque most of the way up.
   • Lower heat if the skin darkens too fast.

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   3Turn and finish

   medium1–3 min

   • Slide the spatula fully underneath; turn once.
   • Cook the flesh side for 1–3 minutes, depending on thickness.
   • Check 63 °C in the thickest part; the flesh should separate easily.
   • Transfer to warm plates.
   • Time is a guide, not the doneness test.

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   4Make the lemon sauce

   2 min

   • Take the pan off the heat.
   • Carefully add water and lemon; swirl in optional butter and capers for 20–30 seconds.
   • Spoon around the fish so the skin stays crisp.
   • Add optional chopped parsley and lemon wedges; serve immediately.