Sea Bream with Saffron Rice

Name: Sea Bream with Saffron Rice
Yield: serves 4
Ingredients: 6 tablespoons extra virgin olive oil; 1/2 teaspoon saffron powder or threads; 1 1/2 cups long-grain rice; 2 1/3 cups boiling water; Salt and black pepper; 2 medium onions, sliced; 1/2 cup pine nuts; 4 sea bream (weighing about 14 ounces each); Salt and black pepper; 2 tablespoons extra virgin olive oil; To serve: 1 lemon

December 9, 2011

Ask the fishmonger to clean and scale the fish, and remove the fins and gills, but ask him to leave the heads on. The rice, which is cooked with olive oil instead of the usual butter, is the traditional rice to accompany fish in Lebanon. Turmeric is sometimes used instead of saffron. Start cooking the rice first.

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