Pan Roasted Snapper in White Bean and Chickpea Broth with Roasted Garlic Aioli

Total Time:
1 hr 30 min
1 hr
30 min

4 servings

  • Roasted Garlic Aioli:
  • 1 head roasted garlic, cloves removed and peeled
  • 1 cup good quality mayonnaise
  • Salt and pepper
  • White Bean & Chickpea Broth:
  • 1 tablespoon pure olive oil
  • 3 tablespoons finely chopped garlic
  • 1/2 cup white wine
  • 4 cups shrimp stock or clam juice
  • 2 cups cooked chickpeas
  • Salt and pepper
  • 1 cup cooked white beans
  • 1 tablespoon chopped fresh thyme
  • Snapper:
  • 4 snapper fillets, about 6 ounces each
  • 2 tablespoons pure olive oil
  • Salt and pepper
  • White bean and chickpea broth
  • Sauteed spinach - spinach, butter, salt and pepper
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.

  • 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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