A delightful Mediterranean-inspired dish featuring tender fish fillets nestled in a hearty tomato and chickpea stew.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion and minced garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the smoked paprika and cook for an additional minute.
Cooking the paprika briefly enhances its flavor.
Add the chickpeas and diced tomatoes to the skillet and bring to a simmer.
Use a wooden spoon to gently mix the ingredients.
Season the fish fillets with salt and pepper, then place them into the skillet, nestling them among the chickpeas.
Ensure the fish is partially submerged in the sauce for even cooking.
Cover the skillet and let the fish cook until opaque and the sauce thickens.
Avoid overcooking the fish to keep it tender.
Sprinkle fresh parsley over the dish before serving.
Chop the parsley finely for a more even distribution.
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