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Brining can improve flavor and texture. Quick 6% brine: dissolve 5 Tbsp kosher/coarse salt in 2 quarts cold water; soak up to 12 minutes, then pat dry. Slow 4.7% brine: 2 Tbsp salt + 3 Tbsp white sugar in 1 quart cold water; soak 5–12 hours, rinse, and dry. Dry brine (cure): rub 1 Tbsp salt + 1/2 tsp sugar on the fillet; rest 10 minutes, then rinse and pat dry.

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Baked Halibut with Cherry Tomatoes and Chickpeas

Courtesy of America’s Test Kitchen

Serves: 4 servings
Prep Time: 15 min*
Cook Time: 30–40 min*

Print Recipe

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

Direction

Step 1: Set an oven rack in the middle position and heat the oven to 400 degrees. In a 13 by 9-inch baking dish, stir together the chickpeas, tomatoes, shallots, 1 tablespoon oil, broth, garlic, lemon zest and juice, 1 teaspoon coriander, 1 teaspoon paprika, ½ teaspoon salt and the pepper.

Step 2: Pat the halibut dry with paper towels. In a bowl, mix 2 tablespoons oil with the remaining 1 teaspoon coriander, 1 teaspoon paprika, ½ teaspoon salt and the cayenne. Turn the fillets gently in the mixture to coat, then nestle them into the chickpeas.

Step 3: Bake until the fish flakes apart when prodded with a paring knife and registers 130 degrees, 20 to 30 minutes. Tent the dish with foil and let it rest for 10 minutes.

Step 4: Drizzle with the remaining 2 tablespoons oil, sprinkle with cilantro and serve.

Notes

Mahi-mahi, red snapper, striped bass or swordfish can be used instead of halibut. Some of the tomatoes break down into a light sauce that the chickpeas soak up.

Before you start

Rinse the chickpeas, halve the tomatoes, mince the shallots and garlic, and zest and juice the lemon.
Allow 10 minutes of resting time after baking.