Name: Baked Halibut with Cherry Tomatoes and Chickpeas
Total time: 45 min
Ingredients: 2 (15-ounce) cans chickpeas , rinsed; 12 ounces cherry tomatoes , halved; 2 shallots , minced; 5 tablespoons extra-virgin olive oil , divided; ¼ cup chicken or vegetable broth; 5 garlic cloves , minced; 1 tablespoon grated lemon zest plus 1 tablespoon juice; 2 teaspoons ground coriander , divided; 2 teaspoons paprika , divided; 1 teaspoon table salt , divided; ½ teaspoon pepper; 4 (6- to 8-ounce) skinless halibut fillets , 1 inch thick; ⅛ teaspoon cayenne pepper; 2 tablespoons chopped fresh cilantro

Why This Recipe Works

We focused first on a rich spice rub for the halibut that would impart flavor as it sat. An oil-based rub with coriander and paprika provided aromatic flavor and nice color, and a little bit of cayenne added just the right amount of subtle heat. We tried many accompaniments, from green beans to potatoes, to pair with this spiced fish, but our favorite turned out to be a combination of chickpeas and cherry tomatoes. The chickpeas soaked up the spiced broth, and some of the tomatoes broke down in the oven, creating a bright sauce that complemented the halibut nicely. We flavored the chickpeas and tomatoes with more coriander and paprika—plus shallots, garlic, and lemon to brighten all of the warmth. We simply nestled the halibut fillets into the chickpea-tomato mixture before baking. When the halibut was cooked through, we drizzled it with some fruity olive oil and sprinkled it with fresh cilantro for an herbal note.

Before You Begin

Mahi-mahi, red snapper, striped bass, or swordfish may be substituted for the halibut in this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Combine chickpeas, tomatoes, shallots, 1 tablespoon oil, broth, garlic, lemon zest and juice, 1 teaspoon coriander, 1 teaspoon paprika, ½ teaspoon salt, and pepper in 13 by 9-inch baking dish.

Pat halibut dry with paper towels. Combine 2 tablespoons oil, remaining 1 teaspoon coriander, remaining 1 teaspoon paprika, remaining ½ teaspoon salt, and cayenne in bowl. Add halibut and gently turn to coat. Nestle halibut into chickpea mixture in dish and bake until fish flakes apart when gently prodded with paring knife and registers 130 degrees, 20 to 30 minutes. Remove baking dish from oven, tent with aluminum foil, and let rest for 10 minutes.

Drizzle with remaining 2 tablespoons oil and sprinkle with cilantro. Serve.