Pan-Seared Sea Bass Over Zesty Chickpea Stew | Healthy Chef Recipes

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Ingredients

• 2 Sea bass fillets, skin-on

• 50g Chorizo, diced into small cubes

• 200g Cooked chickpeas

• 6 Fresh asparagus spears

• 150ml Tomato passata or crushed tomatoes

• 2 Cloves of garlic, sliced

• 1 Lemon (half for juice, half for garnish)

• 50ml Dry white wine

• 1 Tablespoon olive oil (you may need less due to chorizo oil)

• ½ Teaspoon smoked paprika (chorizo already provides smoke, so use less)

• Fresh parsley and sea salt

• 1 Tablespoon Greek yogurt or crème fraîche for topping

• Samphire or microgreens for garnish

• INSTRUCTIONS:

• STEP 1: In a pan, add the diced chorizo and cook over medium heat for 3-4 minutes until it releases its flavorful red oil and becomes slightly crispy. Remove the chorizo and set aside, leaving the oil in the pan.

• STEP 2: Season the fish fillets with sea salt. Place the fish skin-side down in the pan with the chorizo oil (add a little olive oil if needed). Press gently for 3-4 minutes until the skin is very crispy, then flip and cook for 1 more minute. Set aside to rest.

• STEP 3: In the same pan, sauté the sliced garlic and asparagus spears for 2-3 minutes. Remove the asparagus once they are vibrant green and tender-crisp.

• STEP 4: Add the chickpeas, smoked paprika, tomato passata, and the cooked chorizo back to the pan. Deglaze with white wine and let it simmer for 5 minutes until the sauce thickens and flavors are combined. Season with salt and a squeeze of lemon juice.

• STEP 5: Stir in chopped parsley to the stew.

• STEP 6: Spoon the chorizo and chickpea stew into a deep plate. Arrange the asparagus spears on top.

• STEP 7: Place the sea bass fillet over the vegetables. Add a dollop of yogurt or crème fraîche and garnish with samphire and a charred lemon wedge.sg