1. Preheat oven to 375. Line rimmed baking pan with aluminum foil. Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8 to 10 minutes or until fish turns opaque throughout and internal temp. reaches 145.
2. Meanwhile, from 1 lemon, grate 1 teaspoon peel; cut remaining part of lemon into wedges for serving. In nonstick 12-inch skillet melt butter over medium heat. Add garlic and crushed red pepper; cook 30 seconds minutes, stirring occasionally. Add garbanzo beans, black pepper, allspice and lemon peel; cook 2 minutes, stirring occasionally. With back of forck, slightly mash beans leaving some whole. Add tomatoes with their juice, chives and thyme; cook 2 minutes or until through, stirring occasionally. Makes about 2.5 cups.
3. Serve fish over chickpea SAute garnished with lemon wedges and thyme sprigs, if desired.
4. While cooking beans, steam frozen broccoli for several minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (68%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 7.6mg||0 %|
|Potassium 323.8mg||9 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 6.2g|
|Protein 1.7g||2 %|
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Calories per serving: 81
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