Turkish Pan-Seared Sea Bass with Walnut-Pomegranate Glaze & Charred Broccolini with Crispy Chickpea Crumble
Prep 20 min · Cook 25 min · Serves 4 · medium
Succulent sea bass with a tangy-sweet walnut and pomegranate molasses glaze, topped with crispy roasted chickpeas and fresh pomegranate arils. Served alongside charred broccolini finished with preserved lemon and toasted hazelnuts. A sophisticated Turkish-inspired dinner balancing rich nuts, bright acidity, and delicate white fish.
Ingredients
- 4 fillets (6 oz each) sea bass fillets, skin-on, patted dry
- 3 tbsp pomegranate molasses, unsweetened
- 1/2 cup walnuts, finely chopped
- 1 can (15 oz) canned chickpeas, drained, rinsed, patted completely dry
- 6 tbsp extra virgin olive oil, divided
- 1.5 lbs broccolini, trimmed
- 1/2 cup fresh pomegranate arils
- 2 tbsp preserved lemon, finely minced
- 1/4 cup roasted hazelnuts, roughly chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- to taste tsp sea salt
- to taste tsp black pepper
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
