Sea bass and chickpeas: I discovered that the combination of fish and legumes enhances the flavor of the fish. If we then add citrus fruits that give freshness, the result is a good and digestible dish. The boiled fish that tastes of spices and citrus is delicately placed on a fragrant chickpea cream.
Degree of difficulty (1 to 5): 1
Ingredients for people 2
2 sea bass fillets
1 medium onion
2 cloves of garlic
4 sprigs of rosemary
2 large carrots
300 g of boiled chickpeas
1 lemon
1 orange
a few sprigs of thyme
extra virgin olive oil
Salt and Pepper To Taste
chopped onion carrots
Procedure for making citrus sea bass with chickpea cream
For the chickpea cream
Finely chop the onion and carrots (into small cubes), divide the garlic cloves in half and mash them. Take a saucepan, put a drizzle of extra virgin olive oil, add the onion, garlic, carrots and rosemary. Brown and then dry slowly. Then after about ten minutes, pour the chickpeas and deglaze with water or a little white wine to prevent them from burning.
For the sea bass
Boil the water and salted citrus sea bass. Take a steamer basket, cover it with parchment paper and pierce it with a fork. Slice half lemon and half orange and place them alternately on the basket. Place the sea bass fillets on top of the lemon and orange slices. Grate the other half of the lemon and orange over the two fillets.
Sprinkle with thyme. Put the basket in the pot with the water to boil, pour a drizzle of extra virgin olive oil and a sprinkle of pepper and steam for about 10 minutes. Go back to the chickpeas, remove the garlic and rosemary and pass the chickpeas and the vegetables with coarse mesh. If necessary, add hot water to be able to pass the chickpeas well and remove the skins.
Plating
Remove the sea bass from the heat and remove the skin. Pour a few tablespoons of chickpea cream on the plate and place the sea bass on top; a drizzle of oil to flavor the dish and everything is ready.
The recipe was made by Maria Cristina Schiavo.
