Spanish Sea Bass with Chickpeas Recipe

Name: Spanish Sea Bass with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pieces (Individual Serving Size) Sea Bass; 2 Tablespoons Old Bay Seasoning; 2 Tablespoons Spanish Paprika; 1 Lemon Juice, Divided; 2 Tablespoons Olive Oil; 3 ounces, weight Chicken Or Turkey Chorizo, Diced; 1 whole Spanish Onion, Diced; 3 cloves Garlic, Minced; 14 ounces, weight Canned Tomato Sauce; 1 cup Chicken Broth; 1 pinch Saffron Threads; 14 ounces, weight Canned Chickpeas (drained)

Servings: persons

6 pieces (Individual Serving Size) Sea Bass
2 Tablespoons Old Bay Seasoning
2 Tablespoons Spanish Paprika
1 Lemon Juice, Divided
2 Tablespoons Olive Oil
3 ounces, weight Chicken Or Turkey Chorizo, Diced
1 whole Spanish Onion, Diced
3 cloves Garlic, Minced
14 ounces, weight Canned Tomato Sauce
1 cup Chicken Broth
1 pinch Saffron Threads
14 ounces, weight Canned Chickpeas (drained)

1
Pat fish dry and rub with the Old Bay and Spanish paprika.
2
Place fish in a large bowl with half of the lemon juice.
3
Mix well and marinate for 30 minutes.
4
Heat the oil in a large saute pan (use one with a lid because youll need it later) over medium heat.
5
Cook the chorizo then remove it from the pan to a plate and set aside.
6
Add the onions.
7
Saute until they start to soften.
8
Then add the garlic and cook for another minute.
9
Turn up the heat to medium-high.
10
Add the tomato sauce, stock and saffron.
11
Simmer for 5 to 7 minutes.
12
Add the chorizo back into the pot.
13
Add the chickpeas and cook until heated through, about 5-8 minutes.
14
Lay the sea bass on top.
15
Cover.
16
Dust again with some Old Bay and Spanish paprika.
17
Bring to a boil then cook at a simmer for 5 minutes.
18
Add the remaining lemon juice.
19
Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes.
20
Serve immediately.

423

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 6 pieces (Individual Serving Size) Sea Bass, 2 Tablespoons Old Bay Seasoning, 2 Tablespoons Spanish Paprika, 1 Lemon Juice, Divided, and more.

Yes, Spanish Sea Bass with Chickpeas falls under the Vegetarian 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!

Spanish Sea Bass with Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions