Poached Sea Bass with Creamy Chickpea Purée & Charred Broccolini

Ingredients

• 2 fillets (6 oz each) sea bass fillets, skin removed
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 4 cloves roasted garlic cloves, or 2 fresh cloves minced
• 4 tbsp extra virgin olive oil, divided
• 1 cup vegetable or fish stock, low-sodium
• 2 tbsp fresh lemon juice, divided
• 3 sprigs fresh thyme
• 1 leaf Bay leaf
• 1 tsp sea salt
• 1/2 tsp black pepper
• 8 oz broccolini, trimmed
• 2 tbsp unsalted butter, for sage oil
• 6 leaves fresh sage leaves
• 1/2 tsp lemon zest

Instructions

1. 1

   Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add roasted garlic and cook 1 minute until fragrant.

2. 2

   Add drained chickpeas, 1/2 cup stock, and 1 tbsp lemon juice. Simmer 5 minutes until chickpeas are tender.