Fried sea bream with golden sauce and pickles recipe
 This simple fried fish dinner is made extra special with the addition of a turmeric butter sauce and spicy pickled vegetables. 150g/5½oz plain flour½ tsp paprika½ tsp ground coriander½ tsp cumin pinch grated nutmeg2 x 200g/7oz sea bream fillets, skin on150ml/5fl oz milk1 tbsp vegetable oil salt and freshly ground black pepper200g/7oz spinach, wilted, to serve 150g/5½oz plain flour ½ tsp paprika ½ tsp ground coriander ½ tsp cumin pinch grated nutmeg 2 x 200g/7oz sea bream fillets, skin on 150ml/5fl oz milk 1 tbsp vegetable oil salt and freshly ground black pepper 200g/7oz spinach, wilted, to serve 150ml/5fl oz fish stock1 tsp ground turmeric20g/¾oz unsalted butter 150ml/5fl oz fish stock 1 tsp ground turmeric 20g/¾oz unsalted butter 1 onion, chopped 2 Scotch bonnet chillies, thinly sliced½ yellow pepper, thinly sliced½ red pepper, thinly sliced½ green pepper, thinly sliced 250ml/9fl oz white vinegar 20g/¾oz caster sugar 5g allspice berries5g juniper berries 5g black peppercorns 1 onion, chopped 2 Scotch bonnet chillies, thinly sliced ½ yellow pepper, thinly sliced ½ red pepper, thinly sliced ½ green pepper, thinly sliced 250ml/9fl oz white vinegar 20g/¾oz caster sugar 5g allspice berries 5g juniper berries 5g black peppercorns Method 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. 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. 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. 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 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. 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. Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately.