Cook the Book: Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce

Name: Cook the Book: Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams chickpeas, drained and rinsed; 2 Tbsps canola oil; 2 celery stalks and leafy tops, chopped; 2 Tbsps champagne vinegar; 1 English (hothouse) cucumber, cut lengthwise, seeded, and diced; 59 milliliters drained canned fire-roasted crushed tomatoes mixed with 1 tablespoon harissa; 59 milliliters fresh cilantro leaves; 1 garlic clove, minced; 0 teaspoons ground cumin; 1 Juice lemon; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp extra-virgin olive oil; 1 smalls red onion, finely chopped; 907 grams striped bass fillets, skin on, about 1 1/2 inches thick; 118 milliliters Greek-style yogurt

Cook the Book: Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce might be just the main course you are searching for. This gluten free and pescatarian recipe serves 4. One portion of this dish contains roughly 53g of protein, 21g of fat, and a total of 541 calories. Head to the store and pick up ground cumin, striped bass fillets, celery stalks and leafy tops, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Put 1/2 cup of the chickpeas in a mixing bowl. Mash the beans with a fork or potato masher until they are smashed but still have some texture.

Ingredients you will need

Chickpeas

Potato

Beans

Equipment you will use

Potato Masher

Mixing Bowl

Add the remaining chickpeas, the onion, cucumber, cilantro, celery, cumin, harissa, olive oil, and vinegar; season generously with salt and pepper. Set aside at room temperature, or cover and refrigerate overnight. Return to room temperature before serving.

Ingredients you will need

Salt And Pepper

Chickpeas

Olive Oil

Cilantro

Cucumber

Harissa

Vinegar

Celery

Cumin

Onion

Preheat the oven to 450°F.

Equipment you will use

Oven

Put a large cast-iron skillet or nonstick ovenproof skillet over medium high heat and coat with the canola oil. Pat both sides of the fish dry with paper towels and season generously with salt and pepper. When the oil is shimmering, lay the fish skin side down in the pan. Sear for 4 to 5 minutes without moving the fillets.

Ingredients you will need

Salt And Pepper

Cooking Oil

Fish

Equipment you will use

Paper Towels

Frying Pan

Transfer the pan to the oven and roast until the fish is opaque, 6 to 8 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Frying Pan

Remove the pan from the oven and carefully flip the fish over with a flat spatula, so the skin side is now up; it should be brown, crisp, and make a sound when you tap it.

Ingredients you will need

Fish

Equipment you will use

Spatula

Oven

Frying Pan

Let the fish sit in the hot pan for a minute to sear the bottom side.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

To serve, pool 2 tablespoons of the yogurt sauce on each of 4 plates, place the fish skin side up on top of the sauce, and pile the chickpea salad next to it.

Ingredients you will need

Chickpeas

Yogurt