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
Yield: 2
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)

2 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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
1 Chilli flakes, to serve (optional)

Method

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.
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.
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.

Cook’s tip

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.