PAN ROASTED WHOLE SEA BASS WITH CHICKPEAS AND CHERRY TOMATOES

  Time: 30 minutes
  Difficulty: moderate
  Serves: 4

Chickpeas and fish is such a good combination, and popular in Italy in endless ways; here they are combined with a whole roasted fish.

  INGREDIENTS

• 1 medium whole fish such as sea bass, cleaned and scaled

• salt to taste

• ½ lemon, sliced

• 3 or so garlic cloves, sliced

• 10 to 12 cherry tomatoes, cut into halves

• 500 g canned chickpeas, drained and rinsed

• 6 tablespoons extra virgin olive oil

• 2 tablespoons, aproximately, chopped parsley

METHOD

Rub the fish with salt, inside and out, then place on large roasting sheet or pan; stuff its insides with sliced lemon, then scatter the garlic, tomatoes and chickpeas, being sure to get some into the inside of the fish. Drizzle with the olive oil.
Roast, uncovered, at about 240°C, about 10 minutes, or until the fish is just tender throughout, and the cherry tomatoes and chickpeas are browned and slightly charred in places.
Serve sprinkled with the parsley; you may bone it at the table, as it will look lovely served whole.