Sea Bream with Tomato Jam, Green Beans
& Black Rice
Sea bream is a Mediterranean white fish that’s also often called orata or dorade. There are many varieties of sea bream, and this one, known as the gilt-head, is considered to be the best tasting. The fish skin is particularly yummy when you crisp it up in a pan, like we did here. To accentuate the mild sweetness of the fish, we created a tomato jam, a slowly simmered reduction of tomatoes, sugar, and vinegar.
- Green Beans
- 1 Red Onion
- 1 Can Diced Tomatoes
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Sugar
- 2 Fillets Sea Bream
- ½ Cup Black Rice
- 1 Bunch Thyme
- 2 Tablespoons Butter
- 1 Lemon
Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash the fresh produce. Trim the stems off the green beans. Peel and small dice the onion.
Make the tomato jam:
While the pot of water comes to a boil, heat some olive oil in a small pot on medium-high. Add the onion, and cook 3 to 5 minutes, or until softened and lightly golden, stirring occasionally. Stir in the tomatoes, vinegar, and sugar. Season with salt and pepper. Reduce the heat to low, and simmer 20 to 25 minutes, or until thickened, stirring occasionally.
Cook & slice the green beans:
While the tomato jam simmers, add the green beans to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. With a slotted spoon or tongs, transfer the beans to a bowl of cold water, leaving the water boiling. When cool enough to handle, thinly slice the green beans lengthwise.
Cook the rice:
Add the rice to the hot water used for the green beans. Boil the rice 20 to 25 minutes, or until cooked through. Drain and set aside.
Cook the fish:
While the rice cooks, pat the fish dry with paper towel and season both sides with salt and pepper. Heat some olive oil in a nonstick pan on medium until hot. Add the fish to the pan, skin side down. Place the thyme sprigs on top of each fish fillet. (To keep the skin from curling, press the fish down into the pan with your fingers or a spatula.) Cook 3 to 4 minutes per side, or until crisp and golden.
Finish the rice & plate your dish:
Wipe out the pan used for the fish and heat it on medium. Add the butter, green beans, rice, and the juice of the whole lemon. Season with salt and pepper. Cook about 1 minute, tossing to combine and melt the butter. Spoon some of the tomato jam onto 2 plates. Top with the sea bream and some more tomato jam, if you like. Serve with the green beans and rice. Enjoy!