Baked Halibut with Cherry Tomatoes and Chickpeas

Name: Baked Halibut with Cherry Tomatoes and Chickpeas
Yield: Serves 4
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

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A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES4

Baked Halibut with Cherry Tomatoes and Chickpeas

A cookbook recipe exclusively for All-Access members from Foolproof Fish

WHY THIS RECIPE WORKS

We focused first on a rich spice rub for the halibut that would impart flavor as it sat. An oil-based rub with coriander and paprika provided aromatic flavor and nice color, and a little bit of cayenne added just the right amount of subtle ...

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