Sea Bream with Yellow Beans, Sundried Tomato, and Bruschetta

Add a splash of olive oil to a large frying pan and place it over medium-high heat. Carefully make three shallow slashes across the fish's skin to prevent curling. Season the fish with salt. Once the oil is hot, gently place the fish, skin side down, in the pan, and immediately apply light pressure on the flesh side to keep the skin from curling. You can use a small plate as a weight. Reduce the heat to low and cook for 3 to 5 minutes until the skin is golden and crispy and the flesh of the fish looks cooked through to about three-quarters of the way up. Carefully flip the fish over and let it sit for thirty seconds. Remove the fish from the pan, place it on a plate, and allow it to rest on the back of the stove while you cook the beans.

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In the same frying pan, turn the heat to medium-high and add the shallots. Cook for 1-2 minutes until they are soft and translucent, then add the garlic and continue cooking for 30 seconds. Add the anchovy, capers, olives, and beans, tossing everything together. Add half a cup of water, increase the heat to high, cover the pan, and bring to a boil. Cook for 1-2 minutes, until the beans have slightly softened, then remove the lid and continue cooking until the water has completely evaporated. Take the pan off the heat and toss in sundried tomatoes, parsley, dill, and a few cracks of pepper.

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Divide the beans onto 2 large plates and place the sea bream on top. Spoon some bruschetta around the dish and serve.

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