Quick Fish with Chickpeas, Tomatoes, and Sage

Quick Fish with Chickpeas, Tomatoes, and Sage

Yields: 4 servings | Serving Size: 1/4 of recipe | Calories: 307 | Previous Points: 7 | Points Plus: 8 | Total Fat: 15 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 59 mg | Sodium: 330 mg | Carbohydrates: 22 g | Dietary Fiber: 7 g | Sugars: 1 g | Protein: 23 g |

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 spring onion, finely chopped
• 8 cherry tomatoes, quartered
• 4 fresh sage leaves
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/4 cup water
• Kosher or Sea Salt and Pepper to taste
• 2 flat white fish, cleaned (like sole, halibut, flounder)

Directions

Over medium heat, in a saucepan with extra virgin olive oil, sautè the onion for about 3 minutes. Add the tomatoes and sage. Sautè for another 3 minutes. Add the chickpeas and the water. Cook for 10 minutes or until the they are tender. Season with salt & pepper. Turn off the heat and cover to keep warm. In the meantime, while cooking the chickpeas, cook the fish. Rub the fish with a little bit of salt & pepper. Over medium to high heat, in another saucepan with extra virgin olive oil, brown both sides of the fish. When they are cooked, transfer them to a plate with paper towels to absorb the excess oil. To serve, transfer the chickpeas to the serving plate. Put the fish on top the pour the sauce on top of the fish. Drizzle with extra-virgin olive oil.

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