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Seared sea bass with courgette, chickpeas & pancetta
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1½ tsp olive oil
½ x 77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
1 shallot, finely diced
1 courgette, trimmed and cut into 1cm dice
400g can chickpeas, drained
½ lemon, juice, plus extra wedges to serve
180g pack 2 Mediterranean sea bass fillets
1. Set a large frying pan over a medium heat. Add ½ tsp oil, the pancetta and shallot and fry for 1 minute until the pancetta releases some oil. Add the courgette and fry for another 6-8 minutes, until the courgette is just tender.
2. Add the chickpeas to the pan and fry for another 3-4 minutes, or until everything is turning golden and caramelised. Squeeze in the juice of ¼ lemon, season to taste and give it all a final stir. Divide between 2 plates.
3. Return the pan to the heat with the remaining 1 tsp oil. Season the sea bass lightly. Add to the pan, skin-side down, and fry for 3 minutes. Turn to cook on the flesh side for 1 minute until cooked through and opaque, then remove the pan from the heat and squeeze in the juice of ¼ lemon. Serve immediately with the chickpeas and courgette and extra lemon wedges on the side.
Typical values per serving:
high in protein/gluten free/2 of your 5 a day
This recipe was first published in October 2021.