Laura Calders Halibut With Brown Butter Crushed Chickpeas With Olives and Roasted Cumin Carrots

Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots

Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   23 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

For the halibut: Melt the butter 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 on both sides, lay in the pan and fry four minutes. Flip, and cover to finish, four to six minutes.

Serve with some brown butter dribbled over.

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

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

For the carrots

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.

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

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

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.

Drain, discarding the onion and bay leaf.

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

Add the chickpeas, salt, and pepper, to heat through. Crush a bit, here and there, with a potato masher, leaving some chick peas 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 fish or chicken.

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