Bass wraps with chickpea purèe

Serves four

• Bass 400 g
• Dried chickpeas 120 g
• Onion 50 g
• Water 500 ml
• 1 clove of garlic
• 2 tbsp extra virgin olive oil (20 g)
• Salt to taste
• Pepper to taste
• Rosemary to taste

Nutritional information
Per serving: 305 Kcal

Environmental Impact

Per serving: 
402 grams CO₂ equivalence - carbon footprint
853 litres - water footprint

This recipe’s environmental sustainability level is: good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Chop the onion and fry it in a pan with a little extra virgin olive oil. Add the chickpeas (soaked in cold water overnight). 

Cover with 500 ml of water and cook until the chickpeas are soft. Add salt only after they are cooked.

Blend the chickpeas with chopped rosemary, a drizzle of oil, and a little ground pepper.

Clean the bass, remove its scales, wash and fillet it. 

Add salt and pepper to the fillets. Roll them up and set them in place with a wooden tooth pick or kitchen string. 

Dress with a little extra virgin olive oil and roast in the oven for approximately 12 minutes at 180°C.

The Chef’s Advice

To make this more child-friendly, you can substitute bass with the more delicately flavoured sole.

Nutritional Advice

Fish, molluscs and crustaceans are an important source of iodine, a mineral which ensures good thyroid functioning. 

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

This dish is a great one-course meal when finished off with a vegetable side dish.