Ingredients for 4 people:
- 4 sea bream fillets with skin on
- salt and pepper
- 1 tablespoon of olive oil
For the lime coconut sauce:
- 250 ml of coconut milk
- the juice and the zest of half a lime
- half teaspoon of cornflour
For Creole turmeric rice:
- 200 g of basmati rice (previously washed)
- 1 chopped onion
- 1 clove garlic, chopped
- 400 ml of water
- 3 tablespoons of olive oil
- 1 teaspoon of turmeric powder
- salt and pepper
Preheat your oven to 215 ° revolving heat. Add salt and pepper to the sea bream fillets and put them skin up in a baking tray. Spread a tablespoon of olive oil over the sea bream fillets and leave them aside until the oven is at the right temperature. Cook them for a good 15 minutes.
Meanwhile, heat a saucepan with 3 tablespoons of olive oil. Add the chopped garlic and onions. Sauté quickly and add the rice and a teaspoon of turmeric spice. Mix well and let cook it for 2 minutes without stopping stirring.
Pour in the water, add salt and pepper to taste, mix and cover the rice. Let it cook over medium heat for 15 minutes, stirring occasionally but as soon as the water begins to evaporate, stop stirring and add a lid to the saucepan. Once the 15 minutes have passed, leave it covered to keep it warm until it’s ready to serve.
In a frying pan, pour the coconut milk and cook over medium heat. Then add the lime juice and half the lime zest. Add salt to taste and let it simmer over low heat for 5 minutes. Mix the cornstarch with a tablespoon of water and add it to the sauce mix and cook the sauce for another 5 minutes over medium heat. It’s ready.
When serving your grilled sea bream with lime and coconut sauce, start by the creole rice, lay down the sea bream fillet over it and add the lime coconut sauce on each fillet of sea bream before sprinkling them with the remaining lime zest.