A healthy creative and flavorful recipe for baked halibut. Halibut perfectly baked in one pan on a bed of harissa spiced chickpeas and carrots and topped with pickled onions and fresh herbs. A restaurant-worthy dish that you can easily whip up at home.
This post is sponsored by Vital Choice Wild Seafood and Organics, thank you for supporting the brands that support Abra’s Kitchen. As always all thoughts, opinions, recipes, and musings are my own.
I am buzzing with excitement to kick off the first-ever “theme week” on Abra's Kitchen. My friends, welcome to Seafood Week
Every day for the next week I will be sharing a healthy AND delicious seafood recipe that I know you will love!
Growing up in an Italian family (well… Italian, Hungarian, Russian, etc.) we celebrated Christmas Eve with the feast of the seven fishes. I remember trying my first raw oyster at 7 years old (and promptly spitting it down the sink) and looking forward to crab legs, shrimp, some kind of baked fish, and always a seafood-centric pasta.
Let's dive in with this beautiful flaky baked halibut with spiced chickpeas and carrots topped with pickled onions and fresh parsley. YUM!
This would be a gorgeous main dish on a holiday table or a simple quick meal any night of the week.
INGREDIENTS YOU NEED TO MAKE HARISSA BAKED HALIBUT WITH CHICKPEAS AND CARROTS:
This is not the complete list but a highlight of the main ingredients used to make this recipe
- Halibut – I used halibut cheeks in this recipe and also tested the recipe using halibut filets. Ideally, you will need skinless/boneless halibut in 4-6 pieces.
- Chickpeas – One can of chickpeas, rinse them well!
- Harissa Paste – Harissa is a North African hot chili pepper paste. It is a blend of various red peppers, spices, and garlic. You should be able to buy harissa at most grocery stores in the international aisle or online (I love the Entube Organic brand) if you can't find harissa you can use a pinch of crushed red pepper and 1 tbsp of tomato paste, or if you don't like spicy you can just use extra garlic and a squeeze of tomato paste.
- Onion, garlic, parsley
TOOLS YOU'LL NEED
HOW TO MAKE BAKED HALIBUT WITH SPICED CHICKPEAS
Simply saute chickpeas, carrots, onions, and garlic with harissa paste, nestle your fish into that glorious mixture and then bake.
Do not skip the pickled onions and fresh parsley! I promise you a tangy bite of onion and fresh parsley is the perfect counterpart to the spicy chickpeas and rich halibut.
CAN I SUBSTITUTE HALIBUT FOR A DIFFERENT FISH?
Yes, you can substitute just about any white fish for halibut in this recipe. Halibut is a thicker meatier fish with a mild flavor that pairs quite well with bold flavors like spicy chili paste. Any thicker dense fish would work in place of halibut like cod, or Chilean sea bass.
HOW TO BAKE HALIBUT IN THE OVEN?
I know sometimes cooking seafood can feel intimidating, or at least that's what I've heard from nutrition and cooking clients over the years, but the truth is that once you learn a few simple cooking techniques you can repeat them over and over again.
For this recipe, you will create that flavorful spicy chickpea and carrot saute and then nestle the halibut filets on top.
You can use this same method (300° for 8-15 minutes) without the chickpea/carrot mixture. Try sauteing broccoli or cauliflower, or just placing the fish by itself in the oven.
SEASON YOUR FISH!
If you make this recipe or any of the #AKSeafoodWeek recipes be sure to tag me on Instagram @abrapappa with the hashtag #AKSeafoodWeek
MORE SEAFOOD RECIPES YOU WILL LOVE
Halibut with Spiced Chickpeas and Carrots
- 1/4 red onion (chopped, reserved from above)
- 2 tbsp red wine vinegar
- 1/4 tsp sea salt
- 1/4 tsp sugar
- Preheat oven to 300°
- In a small bowl combine 1/4 cup red onion, red wine vinegar, salt, and sugar stir well to combine and set aside.
- In a large skillet over medium heat saute remaining onion, garlic, and carrots in olive oil for 4 minutes. Add salt and pepper, stir well to combine.
- Add chickpeas, harissa paste, and chicken stock. Using a wooden spoon stir the harissa paste into the chicken stock. Bring to a low simmer and cook for 2-3 minutes.
- The halibut is done when it is no longer opaque and is firm to the touch, a thinner piece will take closer to 8 minutes while a thicker piece will take closer to 15 minutes.
- Remove from the oven and top with chopped fresh parsley and reserved pickled onion.
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