Crispy Sea Bream Fillet with Charred Cherry Tomatoes & Tahini Yogurt

Name: Crispy Sea Bream Fillet with Charred Cherry Tomatoes & Tahini Yogurt
Cuisine: Israeli
Ingredients: 90 g/3¼ oz/½ cup rice; 1 tsp chopped rosemary; ½ tsp sweet paprika; 4 sea bream fillets; 3 tbsp rapeseed/canola or vegetable oil; 3 tbsp rapeseed/canola or vegetable oil; 3 tbsp rapeseed/canola or vegetable oil; 400 g/14 oz cherry tomatoes; 2 tbsp light olive oil; Pinch of coarse ground black pepper; 4 garlic cloves, sliced; Handful of parsley, washed and roughly chopped; 10 thyme sprigs, leaves picked; 4 tbsp plain yogurt or labneh; 4 tbsp plain yogurt or labneh; 3 tbsp Tahini dip; 1 tsp pul biber (Aleppo) chilli flakes; 1 tbsp lemon juice; Pinch of salt

Preparation info

Serves:
4

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

As I’m sensitive to gluten, I always look for creative ways to replace flour. This recipe uses roasted rice for the coating that makes it very crispy and fun to eat, so it’s a good one to save for those family meals! It’s important to sieve the ground toasted rice through a sieve/fine-mesh strainer to make sure no big pieces are left.

Ingredients

90 g/3¼ oz/½ cup rice
2 tbsp

Asia
Israel
Tel Aviv-Yafo
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 240°C/475°F/Gas 9.

In a medium bowl, toss the tomatoes together with the olive oil, salt and pepper until they’re coated with the oil. Transfer to an ovenproof dish and roast