Sea Bass with Roasted Pepper & Chickpea Ragù, Zhoug & Charred Broccoli & Aubergine

Serves 2
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Directions

  1. 1Lay peppers on a baking sheet lined with parchment paper, drizzle with olive oil and roast at 200°C until charred.
  2. 2Minced the garlic.
  3. 3Slice the red onions.
  4. 4Finely chop parsley and mint.
  5. 5Cut the aubergine into chunks.
  6. 6Place the chopped aubergine and tenderstem broccoli on a baking dish lined with parchment paper.
  7. 7Drizzle with olive oil, season with salt and pepper, and sprinkle with cumin. Roast at 200°C for 20–25 minutes until tender and lightly charred.
  8. 8Transfer the roasted peppers to a bowl and cover with plastic wrap to steam, then peel off the skins and slice them.
  9. 9In a pan, warm olive oil, then sauté onions and garlic until softened.
  10. 10Add smoked paprika, cumin, and chilli flakes, cook for 1 minute.
  11. 11Stir in chickpeas and roasted peppers.
  12. 12Prepare the zhoug by blitzing coriander, green chilli, garlic, cumin, lemon juice, olive oil, and salt in a food processor until it forms a vibrant green sauce.
  13. 13Add red wine vinegar to the ragù. Mash lightly with a fork for a rustic texture, then add a splash of water to loosen.
  14. 14Simmer for 5–10 minutes, season well with salt and pepper, and fold in chopped parsley & mint.
  15. 15Pat the sea bass fillets dry, season with salt, pepper, and a squeeze of lemon. Heat olive oil in a non-stick pan, cook skin-side down until the skin is crisp (3–4 minutes), then flip and cook for 1–2 minutes until just done.
  16. 16Spoon the chickpea & pepper ragù onto plates.
  17. 17Lay the crispy-skinned sea bass on top.
  18. 18Add the roasted broccoli & aubergine on the side.
  19. 19Drizzle zhoug over everything.

Ingredients

  • 2 sea bass fillets
  • 1 tbsp olive oil
  • 0.5 lemon, juiced
  • Salt
  • pepper
  • 1 tin (400g) chickpeas, drained & rinsed
  • 4 red peppers, roasted (or jarred roasted peppers, drained)
  • 2 red onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 tsp chilli flakes (optional)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • splash water (to loosen)
  • 1 handful parsley + mint, chopped
  • 200 g tenderstem broccoli
  • 1 medium aubergine, cut into chunks
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 pinch sea salt
  • 0.5 lemon
  • 1 bunch coriander
  • 1 green chilli
  • 1 garlic clove
  • 0.5 tsp cumin
  • 0.5 lemon juice
  • 3 tbsp olive oil
  • 1 pinch salt

Equipment

bowltongsspatulaforkknifebaking sheetparchment paperchopping boardfood processorpanspoon
Sea Bass with Roasted Pepper & Chickpea Ragù, Zhoug & Charred Broccoli & Aubergine | Clip Recipe