Grouper Fillet, Served on Chickpeas and Artichokes

Grouper Fillet, Served on
Chickpeas and Artichokes
Serves 4
3/4 cup chickpeas, soaked overnight in plenty of water // 6
artichoke bottoms // Kosher salt & pepper // 2 tablespoons
lemon juice // 1 3/4 pounds grouper fillet // 1/2 cup olive oil // 1 teaspoon minced garlic // 1 cup vegetable stock //1/2 cup tomatoes, diced into small cubes // 1 teaspoon pickled lemon // 4 tablespoons butter // 1/4 cup chopped parsley //
1 tablespoon roasted sesame seeds
1. Drain the chickpeas, transfer into a saucepan and cover with water. Bring to a boil and cook over medium heat until the chickpeas are soft. Remove from the heat and set aside.
2. Slice the artichoke bottoms into quarters. Place in a
saucepan and cover with water. Add kosher salt and lemon juice, bring to a boil and cook over medium heat for 5 minutes. Drain and cool under running water. Preheat the oven to 400°F.
4. Season the fish fillets with salt & pepper. Heat 1/4 cup of olive oil in a pan. Place the fillets in the pan, skin side down, and sear for 2 minutes or until the skin is brown and crispy.
Turn the fish and sear for another 30 seconds.
5. Transfer the fish fillets to an oiled baking dish and bake in the oven for 5-6 minutes.
6. Meanwhile heat the remaining olive oil in a saucepan or a sauté pan. Add the artichokes, garlic and chickpeas and stir for a minute. Add the vegetable stock and bring to a boil. Add the tomatoes, pickled lemon, butter, salt and pepper and cook until the butter melts and the sauce is reduced. Add the parsley and remove from the flame.
7. To serve, place the chickpea and artichoke stew on 4 serving plates. Place the fish on top, drizzle with olive oil, and sprinkle with sesame seeds.