This recipe of sea bass with chickpeas and cress is a quick and easy dinner recipe which can be made in under ten minutes (and for under ten euro). If you have good ingredients and good seasoning you don’t need any sauce to make a dish delicious….
What you need
2 sea bass fillets
1 can chickpeas
bunch of fresh mint
1 red deseeded chilli
bunch of cress leaves
olive oil and sea salt
Preheat the oven to 200 degrees C. Season the fish with olive oil and salt. Strain the chickpeas and empty contents into a pot and cover with water. Bring the water to a simmer and allow them cook for 4 minutes and strain again. Toss in olive oil and season with salt. Finely chop the mint leaves and chilli and finely zest the lemon.
Heat a little oil in a pan and once its piping hot add the sea bass skin side down. Press down using a fish slice so the skin doesn’t curl up. Cook for a minute or so and take a peek at the under side to see the colour of the skin. Once you have a golden colour remove the fillets to an oven tray and continue cooking in the oven for a further 3-4 minute until the flesh is no longer translucent.
Meanwhile dress the cress leaves with lemon juice, olive oil and salt. Finish the chickpeas by adding the mint, chilli, lemon zest and some juice. Add more salt if necessary.
Place both the leaves and chickpeas on a plate and finish with fish on top. Serve with thinly sliced lemon pinwheels. Enjoy, xx