Wild Pacific Halibut roasted with chermoula, zucchini and chickpeas

A delicious, Moroccan inspired one pan meal that’s easy enough to serve during the week, and interesting enough to be served to guests.


For the chermoula:

  • 1/2 cup (125 mL) extra-virgin olive oil

  • 2 tbsp (30 ml)  freshly-squeezed lemon juice

  • 1/2 cup (125 ml)  parsley leaves and tender stems, loosely packed

  • 1/2 cup (125 ml)  cilantro leavers and tender stems, loosely packed

  • 4 garlic cloves, smashed

  • 1/2 tsp (2.5 mL) salt

  • 1 tbsp (15 mL) sweet paprika

  • 1 tsp (5 mL) ground cumin seed

  • 1/4 tsp (1 mL) cayenne pepper, or more or less as you prefer

For the vegetables and halibut:

  • 2 medium zucchini, about 6-inches long, trimmed and cut into 1-inch (2.5 cm) cubes

  • 1 large red bell pepper, seeded, cored, and cut into 1-inch (2.5 cm) pieces

  • 2 medium tomatoes, cut into 1-inch (2.5 cm) cubes

  • 1, 19 oz (396 mL) can chickpeas, drained

  • 4, 4 to 6 oz (130-180 g) Wild Pacific Halibut fillets


  1. Make the chermoula: Combine all of the ingredients in a food processor and pulse to a coarse, flowing, purée.

  2. Heat the oven to 350ºF (125ºC). Place the zucchini, pepper, tomatoes and chickpeas in a 9 x 13-inch (23 x 33 cm) baking dish. Add 2 tbsp (30 mL) of the chermoula and toss well. Spread the vegetable mixture out evenly in the pan. Cover and cook for 30 minutes.

  3. Coat the Wild Pacific Halibut with 2 tbsp (30 ml) of the remaining chermoula. Cover and refrigerate for up to 30 minutes only. Reserve the rest of the chermoula.

  4. After 30 minutes, the vegetables should be fork tender. Check the seasoning and add more salt if necessary. Arrange the halibut on top of the vegetable mixture. Return to the oven, uncovered, and bake for 10-15 minutes or until the halibut flakes easily with a fork. Serve immediately, passing the remaining chermoula separately.

share this recipe: