Portuguese Pan-Seared Branzino with Chickpea & Kale Sofrito

Ingredients

• 4 fillets (6 oz each) branzino fillets, skin-on, room temperature before cooking
• 6 tbsp extra virgin olive oil, divided
• 1 large yellow onion, diced
• 5 cloves garlic cloves, minced
• 8 oz kale, chopped, ribs removed
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, no sugar added
• 1 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 3/4 tsp sea salt, divided
• 1/2 tsp black pepper, divided
• 2 whole lemon, 1 for zest, 1 for juice
• 3/4 cup vegetable broth, low-sodium
• 3 tbsp fresh parsley, chopped

Instructions

1. 1

   Heat 3 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook 4 minutes until softened.

2. 2

   Add minced garlic and cook 1 minute until fragrant. Stir in smoked paprika and cumin, bloom for 30 seconds.