Cook the rice in good 1⁄2 l boiling salted water with saffron according to the instructions on the packet. Clean, wash and cut spring onions into rings. Wash and dice tomatoes. Wash marjoram, shake dry, remove leaves from stems and chop coarsely. Pour beans into a sieve and rinse with cold water.
Heat 1 tablespoon of oil and sauté spring onions for about 5 minutes. After about 2 minutes add tomatoes and beans. Season with salt, pepper and marjoram. Keep warm.
In the meantime, rinse the fish, dab dry, season with salt and turn in flour. Heat 2 tablespoons of oil in a large frying pan and fry the fish for about 3 minutes on each side. Arrange rice, vegetables and fish.