Baked Halibut Fennel Packets with Chickpea Salad

Ingredients

• 1 medium bulb fennel, halved, cored and very thinly sliced
• ½ small shallot, sliced
• ¼ cup pitted Kalamata olives, halved
• 1 ¼ pounds halibut fillet, cut into 4 portions
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper, plus more to taste
• 1 lemon, cut into 4 slices
• ½ cup dry white wine
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• ½ cup fresh basil leaves, coarsely chopped
• ½ cup fresh parsley leaves with tender stems, coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• ⅓ cup grated Parmesan cheese

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