Sea Bream with Saffron Rice

• 6 tablespoons extra virgin olive oil
• 1/2 teaspoon saffron powder or threads
• 1 1/2 cups long-grain rice
• 2 1/3 cups boiling water
• Salt and black pepper
• 2 medium onions, sliced
• 1/2 cup pine nuts
• 4 sea bream (weighing about 14 ounces each)
• Salt and black pepper
• 2 tablespoons extra virgin olive oil
• To serve: 1 lemon

1. For the rice, heat 2 tablespoons oil in a pan.
2. Stir in the saffron and add the rice.
3. Stir well, until the rice acquires a transparent yellow glow.
4. Add the boiling water, stir in the salt and pepper, and simmer over low heat, covered and undisturbed, for about 20 minutes, until the rice is tender and the water has been absorbed.
5. Then stir in another 2 tablespoons oil.
6. Fry the onions in the remaining 2 tablespoons oil, stirring occasionally, until brown.
7. Add the pine nuts, and stir until they are lightly colored.
8. Make 3 to 4 slashes about 1/3 inch deep in the thickest part of the fish so that they cook evenly.
9. Put them side by side in a baking dish, sprinkle with salt and pepper, and rub them generously with olive oil.
10. Bake in an oven preheated to 425F for about 15 minutes.
11. Serve the fish with lemon quarters, and the rice separately, shaped in a mound and garnished with the pine nuts and onions.

extra virgin olive oil, saffron powder, longgrain rice, boiling water, salt, onions, pine nuts, bream, salt, extra virgin olive oil, lemon

Taken from www.epicurious.com/recipes/food/views/sea-bream-with-saffron-rice-373114 (may not work)