Sable fish with cous cous and chickpeas

I scored this sablefish courtesy of a Sitka Salmon Shares shipment. Try saying that three times with your mouth full of fish!

I cooked the fish skin side down until mainly cooked, then removed and cleaned up the pan a little. From there I finished the fish in butter, olive oil, garlic and parsley – a heavenly quartet.

Rounding out the plate is some seasoned cous cous, lemon spiked aioli and pan roasted chickpeas with garlic and smoked paprika!

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