Pan Roasted Snapper in White Bean and Chickpea Brot

Name: Pan Roasted Snapper in White Bean and Chickpea Broth with Roasted Garlic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head roasted garlic, cloves removed and peeled; 1 cup good quality mayonnaise; Salt and pepper; 1 tablespoon pure olive oil; 3 tablespoons finely chopped garlic; 1/2 cup white wine; 4 cups shrimp stock or clam juice; 2 cups cooked chickpeas; Salt and pepper; 1 cup cooked white beans; 1 tablespoon chopped fresh thyme; 4 snapper fillets, about 6 ounces each; 2 tablespoons pure olive oil; Salt and pepper; White bean and chickpea broth; Sauteed spinach - spinach, butter, salt and pepper

Servings: persons

1 head roasted garlic, cloves removed and peeled
1 cup good quality mayonnaise
Salt and pepper
1 tablespoon pure olive oil
3 tablespoons finely chopped garlic
1/2 cup white wine
4 cups shrimp stock or clam juice
2 cups cooked chickpeas
Salt and pepper
1 cup cooked white beans
1 tablespoon chopped fresh thyme
4 snapper fillets, about 6 ounces each
2 tablespoons pure olive oil
Salt and pepper
White bean and chickpea broth
Sauteed spinach - spinach, butter, salt and pepper

1
Puree the garlic in a food processor.
2
Add the mayonnaise and process until smooth.
3
Season to taste with salt and pepper.
4
Heat the oil in a medium saucepan over medium heat and saute the garlic until lightly toasted.
5
Add the wine and cook until dry.
6
Add the stock and 1 cup of the chickpeas, raise the heat to high and bring to a boil.
7
Season with salt and pepper and puree in a food processor.
8
Pour the mixture back into the saucepan.
9
Add the remaining chickpeas, the white beans, and thyme and cook 5 minutes over medium heat.
10
Season to taste with salt and pepper.
11
Preheat oven to 450 degrees.
12
Heat the olive oil in an ovenproof saute pan until almost smoking.
13
Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute for 2 to 3 minutes or until lightly golden brown.
14
Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 minutes.
15
Ladle broth into large, shallow bowls.
16
Place a few tablespoons of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side.

1311

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 head roasted garlic, cloves removed and peeled, 1 cup good quality mayonnaise, Salt and pepper, 1 tablespoon pure olive oil, and more.

Yes, Pan Roasted Snapper in White Bean and Chickpea Broth with Roasted Garlic Aioli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Roasted Snapper in White Bean and Chickpea Broth with Roasted Garlic Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions