Pan-seared Chilean Sea Bass with Crispy Chickpeas & Chorizo

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.

Toss chickpeas with a little bit of oil and spread them out in a single layer on a baking sheet.

Place chickpeas in the oven to get crispy.

Dry off the Chilean sea bass to achieve a better sear.

Season the Spanish chorizo and prepare the sauté pan.

Move the fish around in the pan to prevent sticking.

Use an oven-safe pan to sear the fish and then finish cooking it in the oven.

Check the fish for doneness at about 145 degrees.

Remove chickpeas from the oven and toss them with the rendered chorizo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens