PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD
Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.
⅓ cup/60 milliliters olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground Persian lime powder (optional)
2 garlic cloves, crushed
¾ teaspoon kosher salt
2 lemons (finely grate the zest to get 2 teaspoons, juice to get 2 tablespoons and cut the remaining into wedges)
4 skinless boneless halibut fillets, patted dry (about 1 pound/410 grams total)
1 can chickpeas (15.5 ounces/400 grams), drained and patted dry
⅓ cup plus 1 tablespoon/80 grams plain yogurt
¼ packed cup/10 grams cilantro (coriander) leaves
2 packed tablespoons parsley leaves
4 spring onions, finely sliced
1 small bunch large-leaf spinach, firm stems removed, leaves finely sliced
1 or 2 mild green chiles, such as Anaheim, to taste, finely sliced and seeds removed if you like
2 tablespoons vegetable oil