Weeknight Recipe: Fish With Mediterranean Flavors

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1 3/4 pounds Chilean sea bass, or other thick piece of mild white

fish, cut into 8 pieces

1/4 teaspoon salt + salt to taste

1/4 teaspoon freshly ground pepper + pepper to taste

1 pound ripe tomatoes, sliced into fairly thick wedges

1 large onion, halved lengthwise, thinly sliced

3 tablespoons olive oil

2 cups cooked chickpeas heated with 1 1/2 cups liquid (from Master Recipe)

6 kalamata olives, pitted and chopped

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