Pan‑fried Sea Bream with Beans and Yogurt Dip

Ingredients

• 140 g dried black-eyed peas
• 1 tsp capers (jarred)
• 2 pickled sardine fillets (in oil)
• 1 tsp coarse mustard
• 1 tbsp freshly chopped parsley
• 1 tsp fresh tarragon
• 200 g plain yogurt
• 1 tbsp Olive Oil
• Salt
• ground pepper
• Lemon juice
• 1 onion
• 1 bay leaf
• 3 allspice berries
• 3 tomatoes
• 1 Shallot
• 1 Garlic clove
• 1.5 cm fresh ginger
• 2 tbsp olive oil
• 3 tbsp passata
• a pinch chili powder
• a pinch ground bean spice
• 600 g sea bream fillet (ready‑to‑cook, skin on)
• Lemon juice
• 0.5 tsp crushed red pepper flakes
• 0.5 tsp lemon zest
• 0.5 tsp orange zest
• 1 tbsp coarsely chopped basil

Instructions

1. 1.

   Soak the beans overnight.

2. 2.

   Drain capers and sardines, chop finely. Mix with mustard, parsley, tarragon, yogurt, olive oil; season with salt, pepper, a splash of lemon juice.

3. 3.

   Halve the onion; add bay leaf, allspice, drained beans, pinch salt to a pot. Cover with water, bring to boil, then simmer over medium heat for about 1 hour.

4. 4.

   Meanwhile blanch tomatoes, cool, peel, quarter, seed, dice. Peel and finely chop shallot, garlic, ginger. Heat 1 tbsp oil in a pan; sauté garlic, shallot, ginger. Drain beans, add to pan. Sauté briefly, stir in tomato cubes and passata, season with salt, pepper, chili, bean spice. Turn off heat and keep warm.

5. 5.

   Wash fish, pat dry, season with salt, pepper, lemon juice. In another hot pan, brown skin side in remaining oil until golden. Flip, reduce heat, cook until translucent; sprinkle red pepper flakes. Mix citrus zests and basil into bean mixture, adjust seasoning. Plate on warmed dishes, place fish atop beans, drizzle yogurt sauce around. Serve immediately.