My F&W
quick save (...)
Roast Sea Bass with Chickpea Puree and Parsley Sauce
© Con Poulos

Roast Sea Bass with Chickpea Puree and Parsley Sauce

  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • STAFF-FAVORITE

In this easy Tuscan dish, sea bass fillets are rolled up before roasting to help keep them extra-juicy.

  1. 1 cup extra-virgin olive oil
  2. 1 1/2 teaspoons finely grated lemon zest
  3. 1/2 teaspoon hot paprika
  4. Four 6-ounce, skinless sea bass fillets (1/2 to 3/4 inch thick)
  5. Salt
  6. Pepper
  7. 4 fresh bay leaves
  8. 4 small rosemary sprigs, plus 1/2 teaspoon minced rosemary
  9. 2 cups lightly packed parsley leaves
  10. 2 tablespoons fresh lemon juice
  11. Two 15-ounce cans chickpeas, rinsed and drained
  12. 1/2 small garlic clove
  1. Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zest and the paprika. Season the fish with salt and pepper. Add the fish to the marinade and turn to coat, then nestle the bay leaves and rosemary sprigs between the fillets. Cover and refrigerate for 30 minutes.
  2. Meanwhile, in a blender, combine the parsley with 1 tablespoon of the lemon juice and 1 tablespoon of water and puree until nearly smooth. With the machine on, gradually add 1/2 cup of the oil until incorporated. Season the parsley sauce with salt and pepper.
  3. In a food processor, combine the chickpeas with the garlic, minced rosemary, 1 cup of water and the remaining 1/4 cup of oil, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice; puree until smooth. Scrape the puree into a medium saucepan and season with salt and pepper. Stir over moderately low heat until hot, about 5 minutes; keep warm over very low heat.
  4. Remove the fish from the marinade. Gently roll up the fillets and set them seam side down on the prepared baking sheet. Roast for about 12 minutes, until just cooked through. Spoon the chickpea puree onto plates and top with the fish. Drizzle on the parsley sauce and serve.
Make Ahead The chickpea puree and parsley sauce can be refrigerated separately overnight. Reheat the chickpea puree gently, adding water if it is too thick. Let the parsley sauce come to room temperature before serving.

Suggested Pairing

Herb-scented, coastal Italian white.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.