Total:
1 hr 30 min
Active:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Roasted Garlic Aioli:
White Bean & Chickpea Broth:
Snapper:

Directions

Roasted Garlic Aioli:

Puree the garlic in a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and pepper.

White Bean & Chickpea Broth:

Heat the oil in a medium saucepan over medium heat and saute the garlic until lightly toasted. Add the wine and cook until dry. Add the stock and 1 cup of the chickpeas, raise the heat to high and bring to a boil. Season with salt and pepper and puree in a food processor. Pour the mixture back into the saucepan. Add the remaining chickpeas, the white beans, and thyme and cook 5 minutes over medium heat. Season to taste with salt and pepper.

Snapper:

Preheat oven to 450 degrees. Heat the olive oil in an ovenproof saute pan until almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute for 2 to 3 minutes or until lightly golden brown. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 minutes. Ladle broth into large, shallow bowls. Place a few tablespoons of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side.

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