Recipe from Edible Communities
Ingredients
- 4 sea bass fillets skin on
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves finely chopped
- Finely grated zest and juice of 2 lemons
- Juice of 1 large orange
- 7 tbsp water
- Sea salt and freshly ground black pepper
FOR THE RUB
- 1 tsp flaky sea salt pounded
- 1/2 tsp ground cardamom
- |1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground white pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground turmeric
TO SERVE
- 12 oz spring greens very finely shredded
- 2 and 1/2 cups cooked chickpeas garbanzo beans
Instructions
- Blot the sea bass fillets and lie skin-side down on kitchen paper. Combine all the rub ingredients and sprinkle evenly over the fillets. Press lightly.
- Before you start frying the fish, cook the spring greens. Wash thoroughly, then put in a large lidded saucepan without shaking off too much water. Cover and heat gently until the greens have wilted down and are just al dente – they should be a fresh, bright green.
- Heat the olive oil in a large frying pan. When hot, add the sea bass fillets, skin side down, and fry for a couple of minutes. Flip over and cook for a further 30 seconds.
- Remove from the frying pan and keep warm.
- Add the butter, garlic, lemon zest and juice and orange juice to the pan. Turn up the heat and let the mixture bubble until you have a glossy, syrupy sauce. Pour into a jug.
- Deglaze the pan with the water. Add the chickpeas and spring greens and stir to pick up any flavor residue. Season with salt and pepper.
- Serve the fish with the chickpeas and greens, and the sauce spooned over.
The spicing here is fragrant rather than hot and has a vaguely Middle Eastern feel to it. It has a vaguely Middle Eastern feel to it, so you could simply serve it with rice or couscous instead of the chickpeas and greens if you prefer.
