Pan-Seared Sea Bass with Crispy Chickpea Soffritto & Charred Broccolini

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, pat dry
• 1 1/2 cups canned chickpeas, drained and rinsed
• 6 tbsp extra virgin olive oil, divided
• 1 medium red onion, finely diced
• 4 cloves garlic cloves, minced
• 1/3 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/2 tsp aleppo pepper, or red pepper flakes
• 1 tsp sea salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 2 whole lemon, 1 zested, both for juice
• 1 lb broccolini, trimmed
• 1 tbsp pomegranate molasses, optional drizzle

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3 minutes until softened.

2. 2

   Add minced garlic and cook for 1 minute until fragrant. Stir in chickpeas, Aleppo pepper, half the parsley, and dill. Cook for 4-5 minutes, stirring occasionally, until chickpeas are warmed and slightly crispy at edges. Season with salt and pepper. Transfer to a warm plate.