By Skye Gyngell
3 cloves of garlic, peeled and sliced
A few sprigs of thyme
150ml/5fl oz quality extra-virgin olive oil
150ml/5fl oz white wine or verjus
Sea salt and pepper
Half a lemon
350g/111/2oz cooked chickpeas
400g/13oz sprouting broccoli
1 red chilli
A small handful of flat leaf parsley, chopped
The juice and zest of one lemon
800g/26oz sea bass, cut into four portions
Sea salt and freshly ground black pepper
Heat the oven to 220C/425F/Gas7.
Prepare the artichokes as per the recipe with garlic and thyme. Drain the chickpeas and rinse well under cool running water. Place a large pot of well-salted water on to boil. Trim the broccoli and nip off the base. Cut in half lengthwise if the stems are fat. Plunge the broccoli into the boiling water and cook for a minute or so. Drain and set aside.
Slice the chilli finely, leaving in the seeds. Place the chickpeas in a bowl with the parsley, chilli, a tablespoon of olive oil and lemon zest and juice. Toss so that the chickpeas are well coated. Place a large pan on the stove and add the chickpeas, broccoli and artichokes. Place a lid on top and cook for about five minutes.
Season the fish on both sides. Place a non-stick pan on a high heat and add a tablespoon of olive oil. Once hot, lay the fish in skin side down and cook for three minutes or until the skin is crisp and brown. Remove to the oven pan and cook without turning for a further three minutes, until the flesh is cooked through.
Divide the warm vegetables between four plates, lay the fish on top and serve.