Sea Bass with Charred Zucchini and Chickpea Salad

• total tid: 58 minutes

Ingredienser

Recipe:

Salad:

1 (15 ounce) can chickpeas, drained

1/3 cup roasted bell peppers in a jar, chopped

1/4 cup parsley, chopped

1/3 cup red onion, chopped

1 zucchini, chopped

Instruktioner

Slice the zucchini in half and cross hatch the insides. Season with salt and set aside on a plate for 10 minutes to draw out excess water. In a cold pan, add oil and place zucchini facing down. Cover with a lid. Turn heat to medium high and sear. Remove and chop.

Dressing:

2 tablespoons red wine vinegar

4 tablespoons olive oil

2 garlic clove minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Add all ingredients to a bottle and shake to mix. Add chickpeas and about 1/3 of the dressing to a large bowl and mix. Microwave for 90 seconds, mixing occasionally, and let sit for 20 minutes.

Mix in the remaining vegetables, and desired amount of dressing to create the salad.

Pan seared sea bass:

2 (6 oz) sea bass filets

Salt & pepper

4 tablespoons butter

zest from 1/2 a lemon

lemon juice for serving

Pat sea bass dry and season with salt and pepper. Let sit at room temperature for 20 minutes. In a pan over medium high heat, add oil and set fish down skin side down. Sear for 4 minutes undisturbed. Flip and cook undisturbed for 3 minutes. Lower heat to medium and add butter and lemon zest and baste for 2 more minutes.