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.
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.
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