Turkish Pan-Seared Sea Bass with Walnut-Pomegranate Glaze & Charred Broccolini with Crispy Chickpea Crumble

Name: Turkish Pan-Seared Sea Bass with Walnut-Pomegranate Glaze & Charred Broccolini with Crispy Chickpea Crumble
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets (6 oz each) sea bass fillets; 3 tbsp pomegranate molasses; 1/2 cup walnuts; 1 can (15 oz) canned chickpeas; 6 tbsp extra virgin olive oil; 1.5 lbs broccolini; 1/2 cup fresh pomegranate arils; 2 tbsp preserved lemon; 1/4 cup roasted hazelnuts; 4 cloves garlic; 1 tsp ground cumin; 1/2 tsp smoked paprika; to taste tsp sea salt; to taste tsp black pepper; 2 tbsp fresh lemon juice; 1.5 cups farro; 3 cups vegetable broth

Prep 20 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

Succulent sea bass with a tangy-sweet walnut and pomegranate molasses glaze, topped with crispy roasted chickpeas and fresh pomegranate arils. Served alongside charred broccolini finished with preserved lemon and toasted hazelnuts. A sophisticated Turkish-inspired dinner balancing rich nuts, bright acidity, and delicate white fish.

Ingredients

4 fillets (6 oz each) sea bass fillets
3 tbsp pomegranate molasses
1/2 cup walnuts
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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