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.

No additional tips available.

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

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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.

Spanish Sea Bass with Chickpeas

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