I made this last year but had left the post unpublished. It was fantastic.
Lemon Zest (¾ tsp)
¼ tsp paprika
2 6- to 8-oz mahi filletsSalt & Pepper
2 fresh bay leaves
2 rosemary sprigs + ¼ tsp minced
1 c lightly-packed parsley
1 T fresh lemon juice
1 (15-oz) can chickpeas
½ small garlic
1. Line rimmed baking sheets with parchment paper. In medium baking dish, mix 4 Tablespoons olive oil with lemon zest and paprika. Add fish and turn to coat. Nestle over fresh herbs and refrigerate 30 min.
2. In a blender, combine parsley + ½ Tablespoon lemon juice + ½ Tablespoon water. Puree until smooth. Gradually add ¼ cup olive oil until well blended and incorporated. Season with salt and pepper.
3. Preheat oven to 400*. Then, in blender/food processor, combine chickpeas with garlic, minced rosemary, 1 cup water, 2 Tablespoons olive oil, ½ tsp lemon zest, ½ Tablespoon lemon juice. Puree until smooth. Add puree to saucepan, stirring over low heat until hot ( about 5 min). Cover to keep warm.
4. Remove fish from marinade, roll up lengthwise, placing them seam side down on parchment baking sheet. Roast about 12 minutes until cooked through.
Spoon chickpea puree onto plates, top with fish, and drizzle with parsley sauce. Top with Paprika
