Fish and Beans

Inspired by a beloved Spanish dish, this Fish with Chickpeas recipe offers a delightful combination of flavors and textures. It’s a versatile dish that allows for various adaptations by using different types of beans and fish. If possible, use freshly cooked beans for the best taste, although canned beans work well too. The dish features thick white fish fillets coated in flour and pan-seared until beautifully browned, then finished in the oven. The chickpeas are cooked with onions, sherry, and garlic, creating a flavorful bed for the fish. With a touch of fresh parsley, this Spanish-style dish is sure to impress and satisfy.

MAKES: 4 servings

TIME: 30 minutes with cooked or canned chickpeas

INGREDIENTS:

• 6 tablespoons extra virgin olive oil
• Four 6-ounce thick white fish fillets
• All-purpose flour for dredging
• Salt and freshly ground black pepper
• 2 medium onions, cut into 1/4-inch-thick slices
• 4 cups cooked or canned chickpeas or cannellini beans, cooking liquid reserved
• 3/4 cup dry sherry, white wine, or water
• 2 tablespoons minced garlic
• 1/4 cup chopped fresh parsley leaves

INSTRUCTIONS:

1. Preheat the oven to 300°F. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Lightly dredge the fish fillets in flour, then place them, shiny side up, in the skillet. Cook undisturbed until the cooked side is evenly browned, approximately 5 minutes. Transfer the fish, browned side up, to an ovenproof dish, sprinkle with salt and pepper, and place it in the oven to finish cooking.
2. To the same skillet, add 2 more tablespoons of olive oil and the sliced onions. Sauté the onions until they start to color, about 1 to 2 minutes. Add the chickpeas to the skillet (along with about 1/2 cup of their cooking liquid if using freshly cooked beans or canned with reduced liquid) and cook for another minute. Pour most of the sherry into the pan, and increase the heat to high. Cook the chickpeas, shaking the pan occasionally, until the liquid is almost evaporated, and the chickpeas are beginning to brown, around 5 minutes. Stir in the minced garlic, along with some salt and pepper, and cook for 1 more minute, occasionally stirring. Finally, add the remaining olive oil and sherry to the mixture.
3. By this time, the fish should be done. If not, keep the chickpeas warm over low heat until the fish is ready. To serve, place the fish fillets on top of the chickpeas and scatter chopped fresh parsley over the dish.

Ways to Spin Fish and Beans:

• Mash or purée the beans at the end of Step 3 for a creamier texture.
• Mix boiled or roasted potato cubes into the beans while they heat for added heartiness.
• Incorporate roughly chopped greens, such as kale, collards, spinach, or cabbage, into the pan with the beans for extra nutrients and color.
• Enhance the dish with fresh ripe cherry tomato halves just before serving, giving them a quick stir to warm and wilt them.
• Add an Asian twist by using a neutral oil like grapeseed or corn, scallions instead of onions, soybeans or adzuki beans, and substitute sake for sherry. Top with cilantro instead of parsley and drizzle with soy sauce and a few drops of dark sesame oil to finish.