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

This crispy sea bass sits on a roasted pepper and chickpea ragù, with cumin roasted aubergine, broccoli and a fresh herby zhoug.

- Servings: 2 servings
- Cuisine: Mediterranean
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- tongs
- spatula
- fork
- knife
- baking sheet
- parchment paper
- chopping board
- food processor
- pan
- spoon

## Source

- Original video: https://www.tiktok.com/@tomjustcooks/video/7542939897737252128
- Recipe page: https://www.cliprecipe.com/recipe/25ba9b39-d5a7-4dd0-ade1-029387d42273
- Extracted: 2025-09-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt