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Welcome back to another episode with me and my fish & fries! ✨໋ ˚.⋆🐟⋆
Chrissie Hynde on Ray Davies, from Nick Hasted’s bio of the Kinks.
Fish and legumes
Sea bass with chickpeas and French beans on Monday 21 October 2019
It was serendipity that brought me to the recipe. Pa came home having bought some sea bass reduced in the Co-op at the same time I was flicking through my copy of Nigella Lawson’s Nigella Bites looking for a cake recipe that I had just seen on a re-run of the TV show. I didn’t find the cake recipe but I did find this heavenly fish dish. This one is definitely coming again for dinner.
Serves 3
For the fish
3-4 fillets of sea bass or bream
Olive oil
1 teaspoon minced garlic (one fat clove)
1-2 teaspoons anchovy paste (or two fillets)
2 tablespoons sherry
1 knob butter
Salt and pepper
For the chickpeas
1 can chickpeas, drained with the liquid reserved
1 onion
1 red chilli
2 cloves garlic
A dash of dried thyme
A generous glug of olive oil
Start with the chickpeas. Whizz together the onion, chilli, and garlic in the small bowl of a food processor, to make a paste.
Heat enough oil to cover the base of a saucepan. Fry the chilli paste for five or ten minutes, with a sprinkle of thyme. Tip in the chickpeas and turn them around in the flavoured oil. Add a splash of their canning water, place the lid on the pan, and cook gently until the chickpeas are hot through and soft (say 20 to 30 minutes). Add a little more liquid if it needs it at any point, and if it’s too wet at the end, remove the lid to allow for evaporation.
Season the fish on both sides and fry it in a very hot pan with a smidge of oil until it is just cooked. Remove it to warmed plate and keep warm.
Add a little more oil to the pan together with the minced garlic and the anchovy paste. Cook until the garlic is just beginning to colour. Add a splash of sherry; let it bubble for a minute before whisking in a knob of butter. Pour over the warm fish.
We had ours with green beans, and you’ll want bread to mop up the sauces.
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