Pan-Seared Sea Bream

Ingredients

• 4 sea bream fillets (ready to cook; about 250–300 g)
• 1 untreated lemon
• Salt
• Pepper (freshly ground)
• 4 thyme sprigs
• 1 tbsp flour
• 4 tbsp Vegetable oil
• a handful arugula
• 300 g quark
• 3 tbsp whipping cream
• lemon wedges
• arugula

Instructions

1. 1.

   Rinse the fish inside and out, then pat dry. Wash the lemon hot, dry it, grate a little zest, then juice it. Drizzle some of the lemon juice over the fish on both sides and season with salt and pepper. Place thyme sprigs in the cavity. Dust the fillets lightly with flour, tap off excess, and fry in a pan with hot oil, turning occasionally for about 12 minutes.

2. 2.

   For the dip, wash the arugula, shake dry, remove tough stems, and chop finely. Mix quark with cream and arugula. Season with a pinch of lemon zest, a few squirts of lemon juice, salt, and pepper.

3. 3.

   Arrange the fish on plates, garnish with lemon wedges and arugula, and serve.