Lemon butter sauce
1.To make lemon butter sauce, in a medium pan, combine cream and lemon iuice. Bring to boil. Reduce heat. Simmer for 8-10 minutes until reduced by two-thirds. Remove from heat. Whisk in chilled butter a few cubes at a time. If the sauce becomes too cold, return to the heat for a couple of minutes. Continue with the remaining butter cubes. Stir chopped parsley through and season sauce to taste. Set sauce aside and keep warm.
2.Dust bream fillets lightly with seasoned flour, shaking off any excess.
3.Heat a large nonstick frying pan with oil. Cook fish for 2-3 minutes each side or until cooked through.
4.Drain on paper towel. Serve with lemon butter sauce, lemon and lime wedges and salad (we prepared a salad of thinly sliced fennel, cucumber, red onion and quartered cherry tomatoes).