Recipe courtesy of Laura Calder

Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 servings
Save Recipe

Ingredients

For the chickpeas: 

1 cup or 14-ounces dried chickpeas (garbanzo beans)

1 onion, quartered

1 bay leaf

3 tablespoons olive oil

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1/2 cup pitted green olives

Handful chopped fresh parsley leaves

Zest and juice of 1 lemon

Extra-virgin olive oil, for drizzling

For the carrots:

8 slender carrots, with tops

Olive oil, for drizzling

2 teaspoons cumin seed, lightly crushed

Kosher salt and freshly ground black pepper

For the halibut:

1/2 cup or 1 stick unsalted butter

1 lemon, halved

2 tablespoons olive oil

4 (4-ounce) halibut fillets

Kosher salt and freshly ground black pepper

Directions

  1. For the chickpeas: Soak the chickpeas in a bowl of cold water overnight. Drain and rinse, then put in a pot with the onion and bay leaf. Cover the beans, just with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes. Drain the beans, discarding the onion and bay leaf.
  2. Heat the oil in a saute pan, and gently fry the garlic, 30 seconds. Add the chickpeas, salt, and pepper, to taste, to heat through. Crush a bit, here and there, with a potato masher, leaving some chickpeas whole. Remove from the heat, and stir in the olives, parsley, and lemon zest. Add lemon juice, to taste. Drizzle with extra-virgin olive oil, and serve as a base for the fish or chicken.
  3. For the carrots: Preheat the oven to 400 degrees F.
  4. Slice the carrots lengthwise, leaving a bit of green top attached, for looks. Toss on a baking sheet with the olive oil, crushed cumin seed, and salt and pepper, to taste. Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged.
  5. For the halibut: Melt the butter in a saucepan, and cook until lightly brown and foaming. Add a squeeze of lemon juice, and set aside.
  6. Heat the oil in a frying pan. Season the fish with salt, and pepper on both sides, place the fish in the hot pan, and fry 4 minutes. Flip, and cover to finish, 4 to 6 minutes. Serve the fish with some brown butter dribbled over.
  7. For plating: Spoon a small pile of the crushed chickpeas and olives on the plate. Add the fish to the plate and top with the roasted carrots.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Halibut Provencale

Halibut in Cartoccio

Halibut Parmesan

Stuffed Halibut

Braised Halibut

Stuffed Halibut Cheeks

Ale Poached Halibut

Halibut with Endive and Gremolata