Fish Fillet with Black Olive and Orange Crust, Rustic Rosemary Chickpea Purée, and Sautéed Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper or lightly grease it with a few drops of olive oil.

2. 2

   In a small bowl, mix the chopped black olives, breadcrumbs, orange zest, 1 minced garlic clove, 1 tablespoon olive oil, a pinch of black pepper, and 1 teaspoon orange juice until the mixture looks moist and crumbly.

3. 3

   Pat the fish fillets dry with paper towels. Season them on both sides with half of the salt and a little black pepper. Spread a thin layer of Dijon mustard over the top of each fillet and press the olive mixture on top to create the crust.

4. 4

   Place the fillets on the tray and bake for 10 to 14 minutes at 220 °C / 425 °F, or until the fish is cooked through and the crust is golden around the edges. The exact time will depend on the thickness of the fillets.

5. 5

   While the fish bakes, make the purée. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add 1 minced garlic clove and the fresh rosemary; cook for 30 seconds until fragrant.

6. 6

   Add the cooked chickpeas, vegetable broth or water, sweet paprika, the remaining salt, and a little black pepper. Cook for 5 minutes over medium heat, stirring once, until the chickpeas are fully heated through.

7. 7

   Remove from the heat and mash or blend the chickpeas with 1 tablespoon orange juice, keeping the texture rustic but spreadable. If needed, add 1 to 2 extra tablespoons of broth or water to adjust the consistency.

8. 8

   For the zucchini, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the whole garlic clove, lightly crushed, and cook for 30 seconds to perfume the oil.

9. 9

   Add the zucchini and sauté for 4 to 5 minutes until lightly browned in spots but still firm. Remove the whole garlic clove, add 2 teaspoons lemon juice, and toss. Adjust with black pepper if desired.

10. 10

    Serve a base of rustic chickpea purée on each plate, place a black olive-crusted fish fillet on top, and add the sautéed zucchini on the side. Finish with a little extra orange zest if desired.