Fried sea bream with golden sauce and escovitch pickles
This simple fried fish dinner is made extra special with the addition of a turmeric butter sauce and spicy pickled vegetables.
For the sea bream
For the golden sauce
For the escovitch pickles
To make the sea bream, mix the flour with the spices in a wide bowl and season with salt and pepper. Cut the fish fillets into half, dip into the milk and then dip into the seasoned flour until coated on both sides. Lay on a board or plate.
Heat the oil in a heavy-bottomed or non-stick large frying pan and add the fillets, making sure not to overcrowd the pan. Fry on each side until golden.
To make the golden sauce, place the stock and turmeric in a saucepan over a high heat and bring to the boil. Cook for a few minutes until reduced, add the butter and continue to let the sauce bubble until it becomes thick and glossy.
To make the pickles, place all of the ingredients in a saucepan over a low heat and cook for a few minutes, stirring to dissolve the sugar.
Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately.