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

Ingredients

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