Turkish Pan-Seared Sea Bass with Charred Okra & Crispy Chickpea Orzo

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 1 lb fresh okra, whole, trimmed
• 1 can (15 oz) canned chickpeas, drained, rinsed, patted dry
• 1 1/2 cups orzo pasta, whole grain if possible
• 3/4 cup extra virgin olive oil, divided
• 6 cloves garlic cloves, sliced thin
• 3 tbsp fresh lemon juice, from 2 lemons
• 1 1/2 tsp sumac, ground
• 1/2 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, torn
• 4 cups vegetable broth, low-sodium

Instructions

1. 1

   Bring vegetable broth to boil in large pot. Add orzo, cook 9-11 minutes until al dente. Drain and set aside.

2. 2

   Meanwhile, heat 3 tbsp olive oil in large skillet over medium-high heat. Add drained chickpeas, cook 5-7 minutes until golden and crispy, stirring occasionally. Transfer to paper towel.