Ingredients

  • 1/2 cup unsalted butter
  • lemon juice
  • 2 tablespoons olive oil
  • 4 grams halibut filets, about 4 ounces/110 each
  • 1 pinch salt and pepper
  • 8 slender carrots
  • Olive oil, for drizzing
  • 2 teaspoons cumin seed, lightly crushed
  • Salt and pepper
  • 1 cup chickpeas
  • 1 onion
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup green olives, pitted
  • handful chopped parsley
  • Juice and zest of a lemon

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • For the halibut: Melt the butter and cook until lightly brown and foaming.
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Step 2

  • Add a squeeze of lemon juice, and set aside.
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Step 3

  • Heat the oil in a frying pan. Season the fish on both sides, lay in the pan and fry four minutes. Flip, and cover to finish, four to six minutes.
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  • Length: 8 minutes

Step 4

  • Serve with some brown butter dribbled over.
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Step 5

  • Spoon a small pile of the crushed chickpeas and olives on the plate.
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Step 6

  • Add the fish to the plate and top with roasted carrots.
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For the carrots

Step 1

  • Heat oven to 400F/200C. 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, salt and pepper.
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Step 2

  • Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged.
  • Length: 30 minutes

Step 3

  • For the chick peas: Soak the chick peas in a bowl of cold water over night.
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Step 4

  • Drain and rinse, then put in a pot with the onion and bay leaf. Cover, just, with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes.
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  • Length: 45 minutes

Step 5

  • Drain, discarding the onion and bay leaf.
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Step 6

  • Heat the oil in a saut pan and gently fry the garlic, 30 seconds.
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Step 7

  • Add the chickpeas, salt, and pepper, to heat through. Crush a bit, here and there, with a potato masher, leaving some chick peas whole.
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Step 8

  • Remove from the heat and stir in the olives, parsley, and lemon zest.
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Step 9

  • Add lemon juice to taste.
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Step 10

  • Drizzle with extra virgin olive oil, and serve as a base for fish or chicken.
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