epicurious4.2
Lemon-Chile White Fish With Chickpeas
Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild chile flakes make this speedy fish dinner one to remember.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Pat four 5–6-oz. white fish fillets (such as cod, halibut, or haddock) dry with paper towels and season on both sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium nonstick skillet over medium-high. Cook fish until flesh is opaque and barely golden, about ⏱️ 3 minutes per side. Transfer to a platter.
5–6-oz. white fish fillets (such as cod, halibut, or haddock)4Kosher salt, freshly ground pepper
2
Heat remaining ⅓ cup extra-virgin olive oil in same pan. Add 2 lemons, thinly sliced, seeds removed, 4 garlic cloves, thinly sliced, one 15-oz. can chickpeas, rinsed, 1 Tbsp. Aleppo-style pepper or other mild chile flakes, and 1 tsp. smoked paprika and season generously with salt and black pepper. Cook, tossing often, until lemons are softened and jammy and chickpeas are well coated, 5–⏱️ 7 minutes.
lemons, thinly sliced, seeds removed215-oz. can chickpeas, rinsed1. Aleppo-style pepper or other mild chile flakes1 Tbsp. smoked paprika1 tsp
3
Add 2 Tbsp. unsalted butter and 1 tsp. honey to pan, then gradually drizzle in ⅓ cup water, stirring constantly until butter is melted and sauce is emulsified, about ⏱️ 2 minutes (you may not need all of the water). Scrape lemon mixture over fish and top with chopped parsley.
. unsalted butter2 Tbsp. honey1 tspChopped parsley (for serving)
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