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1 medium bulb fennel, halved, cored and very thinly sliced
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½ small shallot, sliced
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¼ cup pitted Kalamata olives, halved
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1 ¼ pounds halibut fillet, cut into 4 portions
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½ teaspoon salt, divided
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¼ teaspoon ground pepper, plus more to taste
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1 lemon, cut into 4 slices
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½ cup dry white wine
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1 (15 ounce) can no-salt-added chickpeas, rinsed
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½ cup fresh basil leaves, coarsely chopped
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½ cup fresh parsley leaves with tender stems, coarsely chopped
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1 clove garlic, minced
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1 tablespoon lemon juice
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1 tablespoon extra-virgin olive oil
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⅓ cup grated Parmesan cheese
Baked Halibut & Fennel Packets with Chickpea Salad
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.
Nutrition Information
284
Calories
48g
Carbohydrates
9g
Protein
711mg
Potassium
9g
Fiber
12g
Sugar
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