Midday Fix: Chilean Sea Bass

Chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable while still offering a mild flavor.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar taste with a higher smoke point.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: none

Dried chickpeas are often cheaper but require soaking and cooking.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Season the sea bass with salt and black pepper on both sides.

Add the sea bass to the skillet and cook for 4-5 minutes until golden brown.

Flip the sea bass and cook for an additional 3-4 minutes until cooked through.

Remove the sea bass from the skillet and set aside.

In the same skillet, add chopped chorizo and cook until crispy, about 4-5 minutes.

Add minced garlic, paprika, cumin, and cayenne pepper to the skillet, stirring for 1-2 minutes until fragrant.

Add drained chickpeas and cook until heated through and slightly crispy, about 5-6 minutes.

Pour in white wine and vegetable broth, scraping up any browned bits from the skillet.

Stir in chopped red bell pepper and onion, cooking for an additional 3-4 minutes until softened.

Remove from heat and stir in chopped parsley and a squeeze of lemon juice.

Serve the sea bass on a bed of crispy chickpeas and chorizo mixture.

Cooking Techniques

Spice Level:

Allergens