Roasted Sea Bass with Saffron Butter, Crispy Chickpeas, and Confited Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the sea bass fillets very dry with paper towels and season both sides with 4 g (about 3/4 tsp) salt, 1 g (about 1/2 tsp) black pepper, and the finely grated lemon zest.

2. 2

   In a baking tray or oven-safe skillet, combine the cherry tomatoes with 15 ml (1 tbsp) olive oil, the lightly crushed whole garlic clove, a pinch of salt, a pinch of black pepper, and 30 ml (about 2 tbsp visible in the pan from the 1/4 cup total) dry white wine. Roast at 220°C / 425°F for 15 minutes, until the tomatoes soften and begin to split.

3. 3

   Meanwhile, dry the cooked drained chickpeas very well. Toss them with 15 ml (1 tbsp) olive oil, smoked paprika, ground cumin, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Spread on a small tray and roast at 220°C / 425°F for 20 minutes, stirring halfway through, until golden and crisp.

4. 4

   In a small skillet, melt 45 g (3 tbsp) butter over medium-low heat. Add the chopped shallot and the 2 chopped garlic cloves; cook for 2 to 3 minutes until softened. Stir in the saffron threads, 30 ml (2 tbsp) lemon juice, honey, and the remaining 30 ml (2 tbsp) dry white wine. Cook 2 minutes more so it reduces slightly. Add the chopped fresh parsley and remove from the heat.

5. 5

   Once the tomatoes have roasted for 15 minutes, carefully remove the tray and move them to one side. Place the sea bass fillets skin-side up on the same tray, brush or spoon over half of the saffron butter, and drizzle the remaining 15 ml (1 tbsp) olive oil over the skin to help it brown.

6. 6

   Roast the sea bass with the tomatoes at 220°C / 425°F for 10 to 12 minutes, or until the fish is opaque, juicy, and flakes easily with a fork at the thickest part.

7. 7

   Remove the tray from the oven and let the fish rest for 2 minutes. While it rests, gently rewarm the remaining saffron butter and add the remaining 15 g (1 tbsp) butter for shine and a silky texture.

8. 8

   To serve, arrange the confited cherry tomatoes on each plate, place a sea bass fillet on or beside them, add the crispy chickpeas, and finish with the warm saffron butter over the top. Serve immediately.