Treat yourself with this amazing recipe that is just too beautiful to not snap a picture of before devouring. The baked lemony halibut, fresh dill yogurt, and spicy tomato chickpea sauce is just too good to resist and perfect for the hot summer months. I highly recommend this recipe!
If you aren’t a big fan of halibut or fish in general, this delicious recipe will go great with other proteins- chicken, pork, and lamb in particular. OR for my vegan and vegetarian friends, this recipe is great all by itself!
For the chickpeas & spicy tomato sauce:
5 garlic cloves
1 jalapeño, roughly chopped
One 2″ piece of fresh ginger, grated & thinly sliced
1/4 cup avocado oil
2 yellow onions, small dice (1/4″)
2 Tbsp ground cumin
1 Tbsp ground coriander
3/4 tsp cayenne pepper
1 1/2 cups canned diced tomatoes
2 15oz cans chickpeas, drained, rinsed & peeled from their shells
2 cups vegetable stock
Salt & Pepper to taste
Fresh cilantro, optional (garnish)
Plain greek yogurt or labneh, optional
Fresh warm pita, optional
In a food processor or blender, combine the garlic, jalapeño, and fresh ginger. Process/blend until a paste is formed. In a medium size pot, heat the avocado oil over medium heat. Add the onions and sauté until they are tender and translucent, about 8-10 minutes. Add the garlic paste and cook until fragrant, about 2 minutes. *Be sure to keep a close eye on the garlic paste as it can easily burn.*
Add the cumin, coriander, and cayenne pepper to the onion mixture. Then, add the tomatoes and simmer over medium heat until the mixture begins to thicken, about 10 minutes. Add the chickpeas and vegetable stock and continue to simmer until the mixture has thickened once more and the chickpeas are flavored with the spicy sauce, 15-20 minutes.
Season the chickpeas with salt and pepper to taste. Garnish with fresh cilantro leaves and a dollop with greek yogurt. Serve with warm, mouth-watering pita bread. Eat and enjoy.
For the halibut en papillote:
2 6oz pieces fresh halibut
2 tsp olive oil
1/2 cup cherry tomatoes, halved
1/4 cup kalamata olives, pitted, cut in half
4 lemon slices
1 tsp fresh dill, chopped
Salt & pepper to taste
Preheat the oven to 400 degrees F. With a 15″ parchment paper, lay 3 lemon slices on the center of the paper. Place the fish on top of the lemon slices. Drizzle each filet with 1 tsp of olive oil. Sprinkle with salt and freshly ground black pepper. Scatter the tomatoes and olives around the fish and sprinkle with the fresh dill. Fold the parchment paper over the fish and fold the edge over itself in small pleats to seal. Transfer the papillotes to a baking sheet and bake for 18-20 minutes.
Spoon the chickpeas and their spicy tomato sauce into the bottom of a bowl. Top with the halibut filet, tomatoes, and olives. Then, dollop the halibut with the dill Greek yogurt and garnish with a lemon slice and fresh dill. Bon Appetit!!