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

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 4 servings
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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


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


  1. Roasted Garlic Aioli:
  2. Puree the garlic in a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and pepper.
  3. White Bean & Chickpea Broth:
  4. 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.
  5. Snapper:
  6. 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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