Baked Halibut & Fennel Packets with Chickpea Salad || Gracefult Kitchen

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Baked Halibut & Fennel Packets with Chickpea Salad

Fish

These cute little baked halibut parcels are easy to assemble and even easier to clean up. The herbed chickpea salad is a delicious way to use an abundance of basil and parsley—and makes for a light lunch on its own. Haddock or barramundi are good substitutes for the halibut.

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

Description

Preheat oven to 425°F. Cut four 15-inch squares of parchment paper and fold each in half. Unfold, then on one side of the fold line, mound 1/4 of the fennel, 1/4 of the shallot and 1 tablespoon olives. Set 1 piece of fish on top and sprinkle with a pinch each of salt and pepper. Lightly squeeze 1 slice of lemon over the fish, then lay it on top. Drizzle 2 tablespoons wine around the vegetables.
Fold the free side of the parchment over the fish and, starting at the top, fold over and pleat the parchment along the open edge all the way to the bottom, creating a sealed packet. Set on a baking sheet. Repeat to make 4 total packets.
Combine chickpeas, basil, parsley, garlic, lemon juice, oil, and the remaining 1/4 teaspoon salt and pepper to taste in a medium bowl; toss to mix well. Stir in cheese.
Bake the fish packets until they are puffed, 11 to 12 minutes. Let stand for 2 to 3 minutes. Set the packets on individual plates and open them carefully at the table. (Caution: The escaping steam will be hot.) Serve with the chickpea salad.