Sea bass with chermoula-dressed chickpeas

Name: Sea bass with chermoula-dressed chickpeas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tsp sunflower oil; 2 sea bass fillets, skin slashed three times; 200 g Tenderstem broccoli; 1 large garlic clove, crushed; 1 unwaxed lemon, zest and 1 tbsp juice; 1 tbsp extra virgin olive oil; 2 tbsp Cooks’ Ingredients Chermoula paste; 400 g can Duchy Organic Chickpeas, drained; 1 Chilli flakes, to serve (optional)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 2

fish and seafood middle eastern vegetables

Sea bass with chermoula-dressed chickpeas

Ingredients

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2 tsp sunflower oil2 sea bass fillets, skin slashed three times200 g Tenderstem broccoli1 large garlic clove, crushed1 unwaxed lemon, zest and 1 tbsp juice1 tbsp extra virgin olive oil2 tbsp Cooks’ Ingredients Chermoula paste400 g can Duchy Organic Chickpeas, drained1 Chilli flakes, to serve (optional)

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Instructions

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Step 1

Preheat the oven to 100˚C, gas mark ¼ . Heat 1 tsp sunflower oil in a non-stick frying pan. Season the fish. When the pan is hot, add the fish, skin-side down, and sear for 2½ -3 minutes, until the flesh is opaque almost all the way through and the skin is golden at the edges. Turn over, remove the pan from the heat and leave to cook for a further 1 minute in the residual heat. Transfer the fish to a plate and keep warm in the oven.

Step 2

Return the pan to a high heat with the remaining 1 tsp oil. Add the broccoli and cook for 3 minutes, until charred in places. Add the garlic, lemon zest and 2 tbsp water. Cover and let steam for 1 minute until the broccoli is just tender.

Step 3

Mix the lemon juice, olive oil and chermoula paste; season. Transfer the broccoli to a plate. Add the chickpeas to the pan to crisp up for a few minutes. Toss in most of the chermoula dressing, then pile onto plates with the broccoli. Top with the fish and remaining dressing. Sprinkle with chilli flakes, if using.