Baked Halibut with Cherry Tomatoes and Chickpeas

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 heat. We tried many accompaniments, from green beans to potatoes, to pair with this spiced fish, but our favorite turned out to be a combination of chickpeas and cherry tomatoes. The chickpeas soaked up the spiced broth, and some of the tomatoes broke down in the oven, creating a bright sauce that complemented the halibut nicely. We flavored the chickpeas and tomatoes with more coriander and paprika—plus shallots, garlic, and lemon to brighten all of the warmth. We simply nestled the halibut fillets into the chickpea-tomato mixture before baking. When the halibut was cooked through, we drizzled it with some fruity olive oil and sprinkled it with fresh cilantro for an herbal note.