Poached Sea Bass with Creamy Chickpea Purée & Charred Broccolini
Prep 15 min · Cook 25 min · Serves 2 · medium
Delicate poached sea bass resting on a silky chickpea and roasted garlic purée, finished with crispy sage brown butter and accompanied by charred broccolini with lemon zest. A French Provençal-inspired dish that's elegant yet simple.
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
- 0.5 tsp Black pepper
- 8 oz Broccolini, trimmed
- 2 tbsp Unsalted butter, for sage oil
- 6 leaves Fresh sage leaves
- 0.5 tsp Lemon zest
Instructions
- 1
Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add roasted garlic and cook 1 minute until fragrant.
- 2
Add drained chickpeas, 0.5 cup stock, and 1 tbsp lemon juice. Simmer 5 minutes until chickpeas are tender.
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