Pan Fried Snapper with Braised Chickpea and Pancetta

 

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Snapper or “ Dorade “ in French is one of those fish that  has a “meaty” texture and a strong taste, but I have to say is one of my favourite fish. Its “meatiness “ is why this fish goes perfectly with the braised chickpea and pancetta, the texture of the chickpea and the spicy flavour of the mild pancetta binds so well with the snapper. Enjoy this wonderful dish.

Bon appetit.

 

For the chick pea :

–          1 packet dried chickpeas ( about 375 g )

–          2 brown onions

–          5 cloves garlic

–          1 bunch thyme

–          1 Table spoon tomato paste

–          1 litre vegetable stock

–          4-5 thickly sliced pancetta

–           2 dried chili

–          2 teaspoon corn flour

 

Method :  Soak the chickpeas in cold water overnight. Dice your onions, crush the garlic, chop the thyme and dice the pancetta• Pour about 50 ml of olive oil in your pot and add your onions, garlic, thyme and diced pancetta and cook for 5 minutes• Add the chickpeas and stir• Add the stock and cook for about 1 hour on medium heat or until tender• To thicken the sauce, mix the corn flour with a little bit of water, just enough to dissolve it and pour it into the sauce while mixing• Season to taste

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For the fish:

–          4 snapper fillets

–          Salt and pepper

–          Olive oil

 

Method : Using a sharp knife slightly cut the skin of the fish , this will allow the heat to go through the fish quicker resulting in a shorter cooking time and also prevent the fish from curling while cooking• Season the fish with salt and pepper• Heat up a large frying pan on medium heat and drizzle with olive oil, once the pan starts smoking gently add the fish skin side down• When the fish is cooked about ¾ of the way turn it and turn the gas off, leave for 30 second and rest•

 

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