Rinse 1/2 cup white rice in a fine-mesh strainer until the water runs mostly clear.

Bring the rinsed white rice and 1 cup water to a boil in a saucepan.

Cover the saucepan and simmer the rice on low heat until tender, about 15 minutes.

Dice 1 red bell pepper and 2 tomatoes, then remove the stems from 4 vegetarian peppers.

Blend the diced red bell pepper, tomatoes, and vegetarian peppers into a coarse red sauce.

Heat 1 tablespoon olive oil in a saucepan over medium heat and add the blended red sauce.

Boil the red sauce for 5 minutes until it thickens and some liquid evaporates.

Season the sauce with half the salt, half the black pepper, paprika, lemon juice, and granulated sugar.

Stir the sauce for 2 minutes over low heat, then keep it warm.

Combine all-purpose flour, ras el hanout, ground ginger, and the remaining salt and black pepper in a mixing bowl.

Coat the sea bream fillet evenly in the seasoned flour and shake off the excess.

Heat the remaining 1 tablespoon olive oil in a frying pan over medium-high heat.

Cook the sea bream fillet skin-side down until golden and crisp, about 3 minutes.

Turn the sea bream fillet and cook for 2 more minutes until the fish is opaque and flakes easily.

Fluff the cooked rice with a fork and transfer it to a serving plate.

Serve the sea bream over the rice and spoon the warm red sauce around it.

Finely chop fresh parsley and scatter it over the fish before serving.