80 g Green beans 30 g Savoury rice 1 teaspoon Chives 1 Lemon 1 pinch Salt 1 Pepper 1 Whole sea bream emptied and flaking Rinse the fish with cold water and wipe with a kitchen towel. With a knife, make 2 or 3 diagonal slashes in each side to form a grid. Push 4 skewers through the fish: 2 from head to tail, and 2 others widthwise. Sprinkle the 2 sides with salt and pepper. On a grill, barbecue or plancha, grill the fish for 25 minutes, turning midway. Meanwhile, cook the rice in a large pot of salted boiling water according to the instructions on the packaging. Wash green beans, cut the ends, and steam in a pressure cooker for 12 to 15 minutes. Rinse, spin and chop the chives. Wash and wipe the lemon, cut into quarters. Drain the rice and green beans. Season the green beans with salt and pepper, and drizzle with a dash of sesame oil. Transfer the rice in a plate, lay the fish on top and garnish with chives. Serve the grilled fish over a bed of aromatic rice and steamed green beans. You can compensate for diet slip-ups by not using elevators and escalators!