Sea Bream in Yogurt Sauce

Ingredients

• 600 g sea bream fillet (ready-to-cook, with skin)
• 2 tbsp lemon juice
• Salt
• 1 red bell pepper
• 1 green bell pepper
• 1 tsp cumin
• 1 red chili pepper
• 3 Sweet potatoes
• 1 tbsp flour
• 300 ml plant oil (for frying)
• 3 tbsp Sesame oil
• 300 g yogurt
• 300 ml fish stock
• 1 Tbsp clarified butter
• 1 tsp turmeric
• 1 tbsp black onion seeds
• fresh lemon balm leaves

Instructions

1. 1.

   Wash the fish, pat dry, divide into four equal portions, score the skin side crosswise, drizzle with lemon juice and season with salt. Wash, trim, halve, deseed, remove white membranes from the bell peppers, and cut flesh into pieces. Finely grind cumin and chili pepper. Wash sweet potatoes, grate finely, dust with flour. Fry potato strips in hot oil until golden yellow, drain on kitchen paper. Heat sesame oil in a wok and stir‑fry paprika until crisp, then set aside.

2. 2.

   Add cumin and chili to the wok, pour in yogurt and fish stock, reduce slightly. Heat clarified butter and sear fish fillets skin side first, then flip and continue cooking. Season sauce with turmeric and salt, add paprika pieces, ladle into warmed bowls. Place fish on top, garnish with sweet potato chips, onion seeds, and lemon balm, and serve.