This dish turned out looking a little garish what with the bright oranges and greens but it was quite delicious—a lot of work for the person dealing with the vegetables, though. And that was me! The original recipe is from Food and Wine but contains a lot more fat than mine does. They say it is an easy Tuscan dish. It may be a Tuscan but it is not easy! (I would suggest making it as the recipe states first and then try using less oil the second time you make it. You need to know what it is supposed to taste like.)
John marinated the fish (any firm white fish will do) in some oil, salt, paprika, lemon zest, rosemary, and bay leaf for 30 minutes and roasted it in a 400F oven for 12 minutes, took its temperature, and gave it another 2 minutes. The internal temperature should be 122F.
Using a blender I buzzed up the parsley with some lemon juice, a teaspoon of oil, a half cup of the aquafaba from the chickpea can ( to mimic the viscosity of olive oil), and then some chicken broth, quite a bit of salt, some rice wine vinegar, more lemon juice, until it tasted right.
After rinsing out the blender, I puréed the chickpeas with another teaspoon of olive oil, the rest of the aquafaba, lemon, rosemary, garlic, and another bunch of salt. Once again I dickered around with the ingredients until the consistency and taste was correct. The purée was then heated very slowly.
Finally I cut up a carrot and cooked it with some pearl onions, chopped rosemary and sliced garlic in a little faux butter and olive oil spray. While they were cooking I added salt and some chicken stock to glaze the onions.
And so, having used a baking dish, the blender, a pot, a frying pan, lots of utensils, and serving bowls, dinner was ready around 8 PM. Whew!