Roasted Sea Bream with Beans and Yogurt Sauce
Ingredients
- For the Beans
- 140 grams dried Black eyed pea
- For the Yogurt Sauce
- 1 tsp Caper (from a jar)
- 2 pickled Anchovy fillet (in oil)
- 1 tsp coarse-grained Mustard
- 1 Tbsp freshly chopped parsley
- 1 tsp freshly chopped Tarragon
- 200 grams Natural yogurt
- 1 Tbsp olive oil
- salt
- fresh cracked peppers
- lemon juice
- For the Vegetables
- 1 onion
- 1 bay leaf
- 3 allspice
- 3 Tomatoes
- 1 shallot
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 2 Tbsps olive oil
- 3 Tbsps Tomatoes (paste)
- 1 pinch Chili powder
- 1 pinch ground Savory
- For the Fish
- 600 grams Sea bream fillet (ready to cook, with skin)
- lemon juice
- ½ tsp crushed Red pepper flakes
- also
- ½ tsp Lemon peel
- ½ tsp Orange peel
- 1 Tbsp coarsely chopped Basil
Preparation steps
Soak beans overnight.
For the yogurt sauce, drain capers and anchovies and chop finely. Combine with mustard, parsley, tarragon, yogurt and olive oil, season with salt, pepper and drizzle with lemon juice. Mix well.
For the vegetables, halve onion. Combine with bay leaf, allspice, drained beans and a pinch of salt in a saucepan. Add enough water to cover and bring to a boil. Simmer for about 1 hour on medium heat.
Blanch tomatoes, peel, quarter, core and cut pulp into small cubes. Peel shallot, garlic and ginger and chop finely. Heat 1 tablespoon of oil in a pan, saute garlic, shallot and ginger. Drain beans well and add to the pan. Sauté briefly, stir in the diced tomatoes and tomato puree, season with salt, pepper, chile and savory, turn off the oven and keep the beans warm.
For the fish, rinse sea bream, pat dry, season with salt, pepper and a dash of lemon. In a hot pan with the remaining oil, fry until golden brown, skin side down. Turn the fish over, reduce the heat and finish cooking the fish. Sprinkle with chile flakes. Combine lemon and orange zest with basil and mix with the beans and season again. To serve, spread beans on warmed plates, place the fish on top and the yoghurt sauce around it.
