Steamed fillet of bream served on a bed of vegetable chilli, with cumin flavoured yogurt.
Pin bone the fish, season with salt and pepper and place in a steamer for 6 minutes.
Peel and puree the garlic with your knife. Add the garlic, cumin and juice from half a lemon to Greek yogurt and mix thoroughly. Set aside to develop the flavour.
Peel and finely dice the onion and garlic. Finely dice the chilli. Cut all of the remaining vegetables into small dice. Pick the coriander and chop the leaves.
Heat a saucepan and add the olive oil. Sweat the onions and garlic with salt. Add the spices cook for a minute and then add the diced vegetables and cook until they begin to soften. Add the tomato paste and cook for 2 minutes and then add the chopped tomatoes.
Lower the heat and cook until the vegetables are soft. Add the kidney beans, check the seasoning and the stir in the chopped chilli and the coriander.
Spoon the chilli into a bowl. Place the fish on top of the chilli and drizzle the yogurt over the fish.
«When adding the cooked beans into the chilli do not add until the vegetables soft, other wise the beans will over cook.»