Sea Bream with Green Beans and Artichokes

Ingredients

• 250 g green beans
• Salt
• 2 tbsp pine nuts
• 1 Red Onion
• 4 large artichokes
• 4 tbsp white wine vinegar
• 4 sea bream fillets (about 150 g each, with skin)
• 1 tbsp Lemon Juice
• Pepper
• mild curry powder
• flour (for dredging)
• 2 tbsp Vegetable oil
• 2 tbsp garlic oil

Instructions

1. 1.

   Trim and wash the beans; blanch in boiling salted water for 8-10 minutes, then drain, shock in cold water, and let dry. Toast the pine nuts in a non-stick pan without fat until golden brown, turning frequently. Peel and slice the onion into thin rings. Clean the artichokes, remove the bottoms, halve or quarter them, and immediately immerse in vinegar water to prevent discoloration.

2. 2.

   Wash the sea bream fillets, pat dry, drizzle with lemon juice and let sit for 5 minutes. Pat dry again, season with pepper and curry, then lightly dredge in flour. Brown on the skin side in hot vegetable oil, flip, and brown the other side. Turn off the heat, cover, and allow the fish to finish cooking.

3. 3.

   Heat the garlic oil in a pan and sauté the drained artichokes for 5 minutes, turning occasionally. Add the beans and cook together. Season the vegetables with salt and pepper. Warm the onion rings separately. Plate the fish with the vegetables on top and sprinkle with pine nuts before serving.