Pan-Fried Seabass with a Spicy Chickpea & Tomato Stew

Pan-Fried Seabass with a Spicy Chickpea & Tomato Stew

 When I want quick, easy and tasty I always choose fish. I’m serving it alongside this super simple spicy chickpea and cherry tomato stew, which takes minutes to prepare and whilst it bubbles away on the stove you can cook your fish.  I’m using my favourite, seabass.  It’s such a delicious and simple fish and takes minutes to cook to perfection, sautéed in a pan with a little butter and half a lemon.

And that’s it… a glorious, protein and fibre packed meal in under 15 minutes.

Recipe: 

• 2 fresh seabass fillets – skin on
• Olive oil
• Salt and pepper
• 4 banana shallots – thinly sliced
• 1 clove garlic – thinly sliced
• 1 teaspoon chilli margarita salt by the Cornish Sea Salt Company
• 1 x 400g jar chickpeas – I’m using these from Bold Bean Co
• 1 x 400g jar cherry tomatoes – I’m using these from Mutti
• 80g green olives – sliced
• A little nob of butter
• ½ lemon

Drizzle the seabass skin with olive oil and salt and pepper – set aside.

Place a large saute pan on a medium heat and add a little olive oil, then throw in the shallots, garlic and chilli salt and gently saute for 5 mins until the onions are soft.  Add the chickpeas and cherry tomatoes and stir well. 

Bring the pain to the boil and then turn down the heat and allow it to gently bubble away for 15 mins whilst you cook the seabass.

Heat a pan on the stove and add some olive oil and butter.  Place half a lemon, cut side down into the pan and then lay the 2 seabass fillets skin side down into the pan.  Saute on the skin side until the skin is crispy – roughly 6 minutes.  Then flip the fillets over and cook for 2 minutes more. Baste with the juices in the pan.  Turn the heat off and allow the fish to rest for a few minutes as the stew finishes cooking.

Serve in a bowl with the seabass on top.

For more fish recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!