"The herb butter really seeps into the fish and gives this
classic dish a little bit more complexity without dominating the
natural flavours of the bream." - Neil Perry
4 (450gm each)whole sea bream, cleaned100 mlextra-virgin olive oil, plus extra to serveTo serve:lemon cheeksHerb butter ¾ cup(loosely packed) baby spinach leaves1bunch each of tarragon and chervil, leaves picked1 (55gm)egg, hard-boiled and finely grated3anchovy fillets3 tspsalted baby capers, rinsed, drained and coarsely chopped2cornichons, coarsely chopped¼clove of garlic, crushed125 gmunsalted butter, chopped, softened1 cup(loosely packed) flat-leaf parsley leaves, finely chopped
For herb butter, blanch spinach, tarragon and chervil in boiling salted water for 5 seconds, drain and refresh in iced water. Squeeze out excess water thoroughly, then coarsely chop. Transfer to a blender and process with remaining ingredients, except butter and parsley, to form a paste. Add butter and pulse to combine. Pass through a coarse sieve, season to taste with sea salt and freshly ground black pepper and add parsley. Place on a sheet of greaseproof paper, roll into a log and refrigerate for 2 hours to firm. When firm, cut 4 discs of butter and bring to room temperature. Refrigerate remaining butter for another use.
Preheat a chargrill over high heat. Drizzle fish with oil, season with sea salt and score both sides in a crisscross pattern. Cook for 4 minutes, turn and cook for another 3 minutes or until flesh gives under light finger pressure. Rest, covered with foil for 2 minutes, then serve with herb butter, a drizzle of oil, lemon cheeks and hand-cut chips.