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Sea bass with chermoula-dressed chickpeas
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The Middle Eastern herb and spice paste chermoula makes a lovely fresh dressing for this high protein dish. Use any remaining paste in marinades and dressings to go with lamb, chicken or fish.
2 tsp sunflower oil
2 sea bass fillets, skin slashed three times
200g 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
400g can Duchy Organic Chickpeas, drained
Chilli flakes, to serve (optional)
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.
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.
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.
Chermoula can be used in marinades and dressings; its Middle-Eastern flavours of cumin, coriander and lemon make a great partner for fish, chicken and lamb.
This recipe appeared within the March 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in February 2020.