Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots

Name: Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; lemon juice; 2 tablespoons olive oil; 4 grams halibut filets, about 4 ounces/110 each; 1 pinch salt and pepper; 8 slender carrots; Olive oil, for drizzing; 2 teaspoons cumin seed, lightly crushed; Salt and pepper; 1 cup chickpeas; 1 onion; 1 bay leaf; 3 tablespoons olive oil; 2 cloves garlic, minced; 1/2 cup green olives, pitted; handful chopped parsley; Juice and zest of a lemon

Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots is a hor d'oeuvre that serves 4. One serving contains 652 calories, 6g of protein, and 59g of fat. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

652 kcal

Calories

6 g

Protein

59 g

Fat

30 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.75 · ~€1.45/serving

Instructions

1
For the halibut: Melt the butter and cook until lightly brown and foaming.
2
Add a squeeze of lemon juice, and set aside.
3
Heat the oil in a frying pan. Season the fish on both sides, lay in the pan and fry four minutes. Flip, and cover to finish, four to six minutes.
4
Serve with some brown butter dribbled over.
5
Spoon a small pile of the crushed chickpeas and olives on the plate.
6
Add the fish to the plate and top with roasted carrots.