Chickpea Crusted Sea Bass With a Pepper, Tomato, and Fennel Relish

A hint of lemon and ginger bring it together, offsetting the earthy notes of the flavored chickpeas, resulting in a wonderfully balanced sea bass entrée!

Serves 4


Crust For Fish:

4 6 oz. filet portions of fresh Sea Bass
1/3 C finely minced Saffron Road brand  Crunchy Chickpeas Korean BBQ
½ T dried oregano
½ T ground ginger
¼ t kosher salt
¼ t black pepper
1 ½ T grapeseed oil


3/4 C finely chopped mini peppers (yellow)
1/3 C diced grape tomatoes
1/3 C finely diced fennel
2 large garlic cloves finely chopped
¼ C finely diced white onion
¼ C flat leaf parsley finely chopped
2 T fresh lemon juice
2 T grapeseed oil
2 T honey ginger white balsamic vinegar or a plain white balsamic
½ t ginger powder
½ t dried oregano
½ t black pepper
¾ t kosher salt


  • Mince Chickpeas in a food processor and add to a small bowl with the thyme, ginger, salt, pepper, and the oil. Stir and then slowly add oil until it becomes a chunky paste. Slather that over the fish, place in a glass baking dish, bake at 400 degrees F for 12-16 minutes. Remove from pan and serve with the relish. Can be accompanied by butter braised asparagus.

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