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Ingredients
Fish
- 4 white fish fillets 5–6 oz each; cod, halibut or haddock
Fish and sauce
kosher salt to taste
black pepper freshly ground, to taste
Fish
2 tbsp olive oil for the fish
Sauce
- ⅓ cup olive oil for the sauce
2 Lemon thinly sliced, seeds removed
4 cloves garlic thinly sliced- 1 15-ounce can chickpeas drained and rinsed
- 1 tbsp Aleppo-style pepper or other mild chile flakes
1 tsp smoked paprika
2 tbsp unsalted butter
1 tsp honey
⅓ cup water add gradually, as needed
To finish
parsley chopped, to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Pat the fish dry and season with salt and black pepper. Heat the fish oil in a nonstick skillet over medium-high heat. Cook the fish about 3 minutes per side, continuing as needed until opaque, flaky and 145°F. Transfer to a platter.
- Add the sauce oil to the same pan. Stir in the lemons, garlic, chickpeas, chile flakes and paprika and season with salt and pepper. Cook for 5–7 minutes, tossing often, until the lemons soften and the chickpeas are well coated.
- Add the butter and honey, then gradually stir in the water until the sauce comes together, about 2 minutes. Use only as much water as needed for a coating consistency.
- Spoon the lemon mixture over the fish and finish with parsley. Serve promptly.
Notes
Fish thickness changes cooking time. Check the center rather than relying only on minutes.
Use mild chile flakes for the amount given; a very hot crushed chile will give a different heat level.
