Bass wraps with chickpea purèe

Bass wraps with chickpea purèe

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

305kcal / per serving


Second course


Seasonal dish:


Enviromental Impact:

Low (0.402kg CO2 eq) i

Bass is a nutritious and universally appetising fish.

Ingredients for 4 portions

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



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.


Arrange the chickpea cream on a plate and place the fish rolls in the centre, drizzling with a drizzle of raw oil.

Enviromental Impact



Per serving:

0.402kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.