المكونات
طريقة التحضير
تحميل PDF1
Pat the sea bream dry with kitchen paper, then season both sides with salt and pepper.
2
Heat the olive oil in a non-stick frying pan over a medium heat.
3
Add the sea bream, skin-side down, and cook for 3-4 minutes until the skin is crisp. Add the garlic and lemon, then cook for 30 seconds, until fragrant but not browned. Turn the fish and cook for a further 1-2 minutes, spooning the garlic oil over the top as it finishes cooking. Remove the fish from the pan and set aside on a warm plate.
4
Add the cooked coconut basmati rice to the same pan and stir through the herbs.
5
Divide the rice between bowls and place the crispy sea bream on top. Finish with extra dill and serve with a lemon cheek.
