Sort ingredients
abide
QR Code
Listen
Pdf
Pat four 5–6-oz. white fish fillets (such as cod, halibut, or haddock) dry with paper towels and season on both sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium nonstick skillet over medium-high. Cook fish until flesh is opaque and barely golden, about 3 minutes per side. Transfer to a platter.
Heat remaining ⅓ cup extra-virgin olive oil in same pan. Add 2 lemons, thinly sliced, seeds removed, 4 garlic cloves, thinly sliced, one 15-oz. can chickpeas, rinsed, 1 Tbsp. Aleppo-style pepper or other mild chile flakes, and 1 tsp. smoked paprika and season generously with salt and black pepper. Cook, tossing often, until lemons are softened and jammy and chickpeas are well coated, 5–7 minutes.
Add 2 Tbsp. unsalted butter and 1 tsp. honey to pan, then gradually drizzle in ⅓ cup water, stirring constantly until butter is melted and sauce is emulsified, about 2 minutes (you may not need all of the water). Scrape lemon mixture over fish and top with chopped parsley.