The spicing here is fragrant rather than hot.
It has a vaguely Middle Eastern feel to it, so you could simply serve it with rice or couscous instead of the chickpeas and greens if you prefer.
The spicing here is fragrant rather than hot and has a vaguely Middle Eastern feel to it.
Servings: 4 servings
- 4 sea bass fillets skin on
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves finely chopped
- Finely grated zest and juice of 2 lemons
- Juice of 1 large orange
- 7 tbsp water
- Sea salt and freshly ground black pepper
FOR THE RUB
- 1 tsp flaky sea salt pounded
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground white pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground turmeric
- 12 oz spring greens very finely shredded
- 2 and 1/2 cups cooked chickpeas garbanzo beans
- Blot the sea bass fillets and lie skin-side down on kitchen paper. Combine all the rub ingredients and sprinkle evenly over the fillets. Press lightly.
- Before you start frying the fish, cook the spring greens. Wash thoroughly, then put in a large lidded saucepan without shaking off too much water. Cover and heat gently until the greens have wilted down and are just al dente – they should be a fresh, bright green.
- Heat the olive oil in a large frying pan. When hot, add the sea bass fillets, skin side down, and fry for a couple of minutes. Flip over and cook for a further 30 seconds.
- Remove from the frying pan and keep warm.
- Add the butter, garlic, lemon zest and juice and orange juice to the pan. Turn up the heat and let the mixture bubble until you have a glossy, syrupy sauce. Pour into a jug.
- Deglaze the pan with the water. Add the chickpeas and spring greens and stir to pick up any flavor residue. Season with salt and pepper.
- Serve the fish with the chickpeas and greens, and the sauce spooned over.
Used with permission from Citrus by Catherine Phipps, Quadrille Press, 2017. Photos by Mowie Kay.