Halibut with Spiced Chickpeas and Carrots
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.
Servings: 4 servings
Calories: 369kcal
Equipment
Ingredients
- 1 lb. fresh halibut filets skinned, and cut into 4 portions
- 2 tbsp olive oil
- 1 small red onion chopped (reserve 1/4 cup for pickled onion)
- 2 cloves garlic chopped
- 3 large carrots sliced
- 13.5 ounce can of chickpeas
- 1 tbsp harissa paste
- 1/4 cup chicken stock
- 1/4 tsp salt
- 1/4 tsp pepper
Pickled Onion
- 1/4 red onion (chopped, reserved from above)
- 2 tbsp red wine vinegar
- 1/4 tsp sea salt
- 1/4 tsp sugar
Instructions
- 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.
- Season the halibut well with salt and pepper, and cut into 4-6 portions. Nestle the halibut into the chickpea mixture and bake for 8-15 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.
Nutrition
Calories: 369kcal | Carbohydrates: 36g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 469mg | Potassium: 1032mg | Fiber: 10g | Sugar: 9g | Vitamin A: 9150IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 3mg
