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

Name: Sea Bass with Roasted Pepper & Chickpea Ragù, Zhoug & Charred Broccoli & Aubergine
Yield: 2 servings
Cuisine: Mediterranean
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

Serves 2

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

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Serves 2

Directions

1Lay peppers on a baking sheet lined with parchment paper, drizzle with olive oil and roast at 200°C until charred.
2Minced the garlic.
3Slice the red onions.
4Finely chop parsley and mint.
5Cut the aubergine into chunks.
6Place the chopped aubergine and tenderstem broccoli on a baking dish lined with parchment paper.
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.
8Transfer the roasted peppers to a bowl and cover with plastic wrap to steam, then peel off the skins and slice them.
9In a pan, warm olive oil, then sauté onions and garlic until softened.
10Add smoked paprika, cumin, and chilli flakes, cook for 1 minute.
11Stir in chickpeas and roasted peppers.
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.
13Add red wine vinegar to the ragù. Mash lightly with a fork for a rustic texture, then add a splash of water to loosen.
14Simmer for 5–10 minutes, season well with salt and pepper, and fold in chopped parsley & mint.
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.
16Spoon the chickpea & pepper ragù onto plates.
17Lay the crispy-skinned sea bass on top.
18Add the roasted broccoli & aubergine on the side.
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

Serves 2

tiktok.com

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

tiktok.com

Serves 2

Directions

1Lay peppers on a baking sheet lined with parchment paper, drizzle with olive oil and roast at 200°C until charred.
2Minced the garlic.
3Slice the red onions.
4Finely chop parsley and mint.
5Cut the aubergine into chunks.
6Place the chopped aubergine and tenderstem broccoli on a baking dish lined with parchment paper.
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.
8Transfer the roasted peppers to a bowl and cover with plastic wrap to steam, then peel off the skins and slice them.
9In a pan, warm olive oil, then sauté onions and garlic until softened.
10Add smoked paprika, cumin, and chilli flakes, cook for 1 minute.
11Stir in chickpeas and roasted peppers.
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.
13Add red wine vinegar to the ragù. Mash lightly with a fork for a rustic texture, then add a splash of water to loosen.
14Simmer for 5–10 minutes, season well with salt and pepper, and fold in chopped parsley & mint.
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.
16Spoon the chickpea & pepper ragù onto plates.
17Lay the crispy-skinned sea bass on top.
18Add the roasted broccoli & aubergine on the side.
19Drizzle zhoug over everything.