Sea bream with spring onion and brown butter rice

Method

1. Heat the vegetable oil in a saucepan over a medium heat and add the whites of the spring onions. Add the salt and rice, then cook according to the packet instructions.
2. Meanwhile, set up a large steamer. Cut 3 slashes along the top of each sea bream and season the skin with salt and pepper. Steam the fish for 10 minutes or so until cooked through (the flesh will be opaque all the way through).
3. Heat the butter in a small saucepan over a medium heat, stirring occasionally until the butter foams, keeping an eye on it so it doesn’t burn.
4. Spoon the rice onto a large warmed serving platter and lay the steamed fish on top. Sprinkle over the chilli, garlic, pul biber, smoked paprika and sesame seeds. As soon as the butter starts to smell nutty and has turned a medium dark brown, remove from the heat. Squeeze the lemon juice over the fish, followed by the hot brown butter – it should sizzle as it hits the spices and aromatics. Sprinkle with parsley and bring to the table, serving the fish first, then mixing the rice with the butter and other ingredients.