DINNER AT HOME
Dourada with tomato rice & green beans
Oven-roasted sea bream with gently simmered tomato rice. A relaxed Portuguese-style dinner.
- Serves
- 4 generously
- From scratch
- 45 min
- Morning with prep done
- Dinner
Ingredients
4 generous portions · metric quantities
- 800 g boneless sea bream (dourada) fillets
- 300 g carolino rice
- 150 g onion, peeled and quartered
- 6 g garlic, peeled
- 400 g chopped tomatoes
- 30 ml olive oil
- 900 ml hot low-salt vegetable stock, plus water as needed
- 400 g green beans, trimmed
- 20 ml lemon juice
- 10 g parsley, chopped
- 3 g salt, or to taste
- 1 g black pepper
Method
Start the rice
Bimby TM7 + saucepan
Heat oven to 200°C conventional / 180°C fan. Chop onion and garlic in the mixing bowl with lid fitted: 5 sec / speed 5, without heat. Transfer to a saucepan with 20 ml oil; soften for 7 minutes. Add tomatoes and cook for 5 minutes.
Simmer rice
Saucepan + hob
Add rice and hot stock. Simmer gently for 15–20 minutes until tender, stirring occasionally. Add hot water if necessary to keep a loose, spoonable consistency. Season with half the salt.
Roast fish
Oven + baking tray
Check fillets for bones. Lay skin-side down on a tray; add remaining 10 ml oil, lemon, pepper and remaining salt. Roast for about 12–16 minutes, depending on thickness, until opaque and flaking throughout.
Cook beans and serve
Saucepan
Boil green beans for 5–7 minutes until tender. Drain. Divide rice, fish and beans among four plates and scatter with parsley. Serve immediately.
Kitchen notes
Contains fish; check stock allergens. If saving rice, cool it rapidly, ideally within 1 hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Recipe development draft; not yet kitchen-tested. Timings are guides: check texture and doneness. Bimby settings are manual settings, not an official Guided Cooking programme.