Sunday lunch

Sea bream, with thyme, lemon, shallots and bay leaves

Served with a beurre blanc, new potatoes and courgettes

The fish was great, and went well with the sauce. I hadn't cooked a beurre blanc before, but it was really simple. I reduced a mixture of wine, white wine vinegar and shallots down, strained it and then whipped in butter over a low heat.