Lemon Roasted Branzino & Savory Chickpeas: The Great Sex Edition!
I’ve been spending a lot of time in the kitchen.
It’s not my fault that food and I have a solid, hard, and deep connection — it not only nourishes me physically, but it provides for much-needed solace from the day-to-day. Cooking and discovering new types of recipes has been my saving grace over this last lockdown in Italy (and how I’ve managed to keep the weight OFF while cooking and eating deserves an entire post). It’s given me something to focus on, something to perfect (and I never will, which is why I do it), and something to do for others.
My tiny kitchen has performed miracles — sending out countless plates of roasted, toasted, baked, sauteed, broiled, braised, poached, fried, and even cured dishes to my socially distanced dinner (and brunch) guests. Even though Torino is now open and I will for sure be going to restaurants and cafes, I will absolutely still cook.
For the month of April, I’ve focused on reclaiming my sexual desires and being comfortable with who I am, even writing a little piece for subscribers called Life’s Too Short for Bad Sex. To pair with the story, I’d like to present to you my stay at home and have sex with your boo, dinner recipe! An easy-to-make and very tantalizing Lemon Roasted Branzino & Savory Chickpeas, this is a dish I created to help flame the libido fires. Did you know that in ancient times, chickpeas were used as an aphrodisiac? Still, to this day, there’s something to be said about eating a freshly made falafel or chowing down on some hummus to get things, well, going.
Netflix & Chill? As long as THIS dish comes to bed with us. I’m down for a picnic in bed and then some, and I’m sure you are too.
Try it, have sex, take photos (of the food, not the sex…but you can do that too if you like, we’re liberals here), and tag me on the gram. There’s even a special playlist on Spotify to go with the cooking and play.
Because sex, music, and food are great for the soul - tell them your friend Joanie said so.
3 branzino fillets, skin on
1 small lemon (½ squeezed, ½ sliced)
2 cloves of garlic (finely chopped)
1 yellow onion (finely chopped)
3 small shallots (finely chopped)
½ yellow pepper (coarsely chopped)
1 can of sweet corn
1 can of chickpeas
½ a teaspoon of tomato paste
Salt and pepper to taste
3 sprigs of rosemary
Step 1: Place fillets on a plate, salt, and pepper on each side, and allow to rest while you prepare the other ingredients. Rinse the sweet corn and chickpeas thoroughly and set them aside.
Step 2: Add about a tablespoon of olive oil to a pan and toss in garlic, onions, and shallots — add a dash of salt. Sautee on medium heat until caramelized, or until the colors are translucent, about 7-8 minutes.
Step 3: Add the chickpeas, sweet corn, and yellow pepper, sautee for 2-3 minutes.
Step 4: Season with salt, pepper, and ½ teaspoon of tomato paste. Cook for an additional 5-6 minutes, then kill the heat.
Step 5: Transfer the chickpea mixture to a baking dish and lay generously, spreading the mixture about on the bottom of the pan.
Step 6: Add a few lemon slices on top of the chickpea mixture. Carefully place branzino fillets, skin side up, on top of the mixture with space between each.
Step 7: Drizzle the desired amount of olive oil, then carefully pour lemon juice all over the ingredients, fish included. Finally, add lemon slices on top of the fillet, throw in the Rosemary sprigs and finish with black pepper.
Step 8: Bake uncovered at 175 C / 347 F for 15-20 minutes or until the flesh side breaks away with a fork easily. Plate skin side up on a bed of chickpea mixture, drizzle with more olive oil and serve with a Verdicchio or Pinot Grigio (anything white really — if you’re adventurous go for a classic martini, like me).
Questions while cooking, DM me: @erakit_