Lemon-Chile White Fish With Chickpeas
Ingredients
The fish
-
4
fillets
white fish (such as cod, halibut, or haddock)
-
to taste
none
kosher salt
-
to taste
none
freshly ground pepper
The sauce
-
2
Tbsp
extra-virgin olive oil
-
⅓
cup
extra-virgin olive oil
-
2
lemons
thinly sliced, seeds removed
-
4
cloves
garlic, thinly sliced
-
1
15-oz can
chickpeas, rinsed
-
1
Tbsp
Aleppo-style pepper or other mild chile flakes
-
1
tsp
smoked paprika
-
2
Tbsp
unsalted butter
-
1
tsp
honey
-
to taste
none
chopped parsley (for serving)
Instructions
- Pat the fish dry and season with salt and pepper.
- Heat olive oil in a skillet and cook the fish until opaque and golden, then transfer to a platter.
- In the same pan, heat remaining olive oil and add lemon slices, garlic, chickpeas, Aleppo pepper, and smoked paprika. Cook until softened.
- Add butter and honey, then gradually drizzle in water while stirring until emulsified.
- Pour the sauce over the fish and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
25g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
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