Recipe courtesy of Laura Calder
Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 747
- Total Fat
- 47
- Saturated Fat
- 12
- Carbohydrates
- 53
- Dietary Fiber
- 12
- Sugar
- 13
- Protein
- 34
- Cholesterol
- 86
- Sodium
- 955
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
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
- 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.
- 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.
- For the carrots: Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.