Lightly dust the fish fillets in seasoned flour. Melt the butter in a large frying pan over a medium high heat. When hot and sizzling add the bream, flesh side down, and cook for 3 minutes, turning once, until slightly golden and almost cooked.
Add the potted shrimps and cook for a further minute, spooning the sauce over the fish.
Squeeze in the lemon juice and heat through briefly, continuing to spoon over the sauce.
Season then serve the fish with the sauce spooned over the top accompanied by lemon wedges, potatoes and spinach.