Mediterranean Sea Bream over Creamy Saffron Wheat Berries with Roasted Artichokes and Lemon Dill Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the sea bream fillets dry with paper towels and keep them chilled while you prepare the remaining components.

2. 2

   In a bowl, toss the artichokes with 1 tablespoon olive oil, sweet paprika, 1/4 teaspoon salt, and a pinch of black pepper. Spread them on a tray and roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until golden at the edges.

3. 3

   While the artichokes roast, bring the vegetable broth to a gentle simmer in a medium saucepan. Add the saffron and let it steep for 3 minutes.

4. 4

   In another saucepan, heat 1 tablespoon olive oil over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in half of the minced garlic and cook 30 seconds more.

5. 5

   Add the wheat berries to the saucepan with the shallot and stir for 1 minute so they are well coated. Pour in 60 ml (1/4 cup) of the dry white wine and let it reduce for 1 minute. Add the saffron-infused broth, bring to a gentle boil, partially cover, and cook over medium-low heat for 25 to 30 minutes, stirring occasionally, until the wheat is tender and the liquid is mostly absorbed.

6. 6

   While the wheat cooks, make the sauce by mixing the Greek yogurt, 1 tablespoon lemon juice, half of the lemon zest, dill, parsley, the remaining garlic, 1 tablespoon olive oil, and a pinch of salt and pepper in a bowl. Chill until needed.

7. 7

   When the wheat has about 10 minutes left, pat the sea bream fillets dry again and season them on both sides with the remaining salt and black pepper.

8. 8

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Place the sea bream skin-side down and cook for 3 minutes until the skin is golden and crisp. Carefully turn the fillets, add the remaining 60 ml (1/4 cup) dry white wine, and transfer the skillet to the oven at 220 °C / 425 °F for 4 to 6 minutes, depending on thickness.

9. 9

   Once the wheat is tender, stir in the butter, baby spinach, and the remaining lemon zest. Cook for 1 to 2 minutes until the spinach wilts and the mixture becomes creamy. Adjust salt if needed.

10. 10

    Toast the sliced almonds in a small skillet over medium heat for 1 to 2 minutes, stirring often, until lightly golden and fragrant.

11. 11

    To serve, divide the creamy wheat berries among plates. Set a sea bream fillet on top, arrange the roasted artichokes around it, and finish with spoonfuls of yogurt sauce. Sprinkle with the toasted almonds and drizzle with the remaining tablespoon of lemon juice before serving.