Sea Bass with Spelt Tomato Sauce

Ingredients

• 100 g spelt
• 400 ml Vegetable broth
• 350 g green beans
• Salt
• 2 onions
• 400 g cherry tomatoes
• 4 Alaska sea bass fillets (about 120 g each)
• 4 tbsp olive oil
• 1 tbsp butter
• 200 ml passata
• pepper (ground)
• 0.2 g saffron strands (2 sachets)
• fresh dill (for garnish)

Instructions

1. 1.

   Cook the spelt in 400 ml vegetable broth over low heat covered for about 40 minutes. Remove from heat and let stand for about 30 minutes to absorb liquid. Meanwhile, trim, wash, and halve the green beans. Blanch them in boiling salted water for 8–10 minutes, then shock in ice water and drain.

2. 2.

   Peel the onions and slice into rings. Wash the cherry tomatoes. Pat the fish fillets dry with paper towels. Heat 2 tbsp olive oil together with the butter in a pan. Sauté the onion rings until translucent. Add the cherry tomatoes and drained spelt. Pour in the passata and cook everything together for 5 minutes, stirring occasionally. Season with salt and pepper.

3. 3.

   Heat the remaining olive oil in a pan and fry the fish fillets on both sides for 3–4 minutes each. Salt, pepper, and sprinkle saffron after flipping. Add the green beans to the tomato mixture and let them heat through briefly. Plate the contents into deep bowls. Drain the fish on paper towels and place it atop the vegetables. Garnish with fresh dill.