roast sea bass with chickpea puree and parsley sauce

Roast Sea Bass with Chickpea Puree and Parsley Sauce

Fish Recipes

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In this simple Tuscan dish, ocean bass filets are moved up prior to cooking to assist with keeping them extra-delicious.

Cooking Ingredients

    • 1 cup extra-virgin olive oil

    • 1 1/2 teaspoons finely grated lemon zest

    • 1/2 teaspoon hot paprika

    • Four 6-ounce, skinless sea bass fillets (1/2 to 3/4 inch thick)

    • Salt

    • Pepper

    • 4 fresh bay leaves

    • 4 small rosemary sprigs, plus 1/2 teaspoon minced rosemary

    • 2 cups lightly packed parsley leaves

    • 2 tablespoons fresh lemon juice

    • Two 15-ounce cans chickpeas, rinsed and drained

    • 1/2 small garlic clove

Cooking Direction

    1. Preheat the broiler to 400° and line a rimmed baking sheet with material paper. In a medium baking dish, blend 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zing and the paprika. Season the fish with salt and pepper. Add the fish to the marinade and go to cover, then, at that point, settle the inlet leaves and rosemary twigs between the filets. Cover and refrigerate for 30 minutes.
    2. In the mean time, in a blender, join the parsley with 1 tablespoon of the lemon juice and 1 tablespoon of water and puree until almost smooth. With the machine on, progressively add 1/2 cup of the oil until integrated. Season the parsley sauce with salt and pepper.
    3. In a food processor, join the chickpeas with the garlic, minced rosemary, 1 cup of water and the excess 1/4 cup of oil, 1 teaspoon of lemon zing and 1 tablespoon of lemon juice; puree until smooth. Scratch the puree into a medium pot and season with salt and pepper. Mix over decently low intensity until hot, around 5 minutes; keep warm over exceptionally low intensity.
    4. Eliminate the fish from the marinade. Delicately roll up the filets and set them crease side down on the pre-arranged baking sheet. Broil for around 12 minutes, until just cooked through. Spoon the chickpea puree onto plates and top with the fish. Shower on the parsley sauce and serve.