-
1
Preheat the oven to 400 and line a rimmed baking sheet with parchment paper.
-
2
In a medium baking dish, mix 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zest and the paprika.
-
3
Season the fish with salt and pepper.
-
4
Add the fish to the marinade and turn to coat, then nestle the bay leaves and rosemary sprigs between the fillets.
-
5
Cover and refrigerate for 30 minutes.
-
6
Meanwhile, in a blender, combine the parsley with 1 tablespoon of the lemon juice and 1 tablespoon of water and puree until nearly smooth.
-
7
With the machine on, gradually add 1/2 cup of the oil until incorporated.
-
8
Season the parsley sauce with salt and pepper.
-
9
In a food processor, combine the chickpeas with the garlic, minced rosemary, 1 cup of water and the remaining 1/4 cup of oil, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice; puree until smooth.
-
10
Scrape the puree into a medium saucepan and season with salt and pepper.
-
11
Stir over moderately low heat until hot, about 5 minutes; keep warm over very low heat.
-
12
Remove the fish from the marinade.
-
13
Gently roll up the fillets and set them seam side down on the prepared baking sheet.
-
14
Roast for about 12 minutes, until just cooked through.
-
15
Spoon the chickpea puree onto plates and top with the fish.
-
16
Drizzle on the parsley sauce and serve.
