Indian Chana Masala with Halibut

Method

Preheat the oven to 180 °C.
Sprinkle salt over the halibut fillets and let them sit for 5 minutes.
Rinse off the salt with cold water and gently pat dry with a paper towel.
Toss the halibut fillets in olive oil and place them on a baking sheet. Insert a meat thermometer into the thickest part of the fish.
Bake the fish in the oven until it reaches an internal temperature of 50°C, about 10 minutes.
Cut the onion into pieces and finely chop garlic, chili, and ginger.
Sauté the onions and garlic in olive oil in a frying pan until the onions are translucent and soft.
Add chili, ginger, and spices, and let it simmer for about 1 minute.
Add canned tomatoes, honey, chickpeas, and water, then bring to a boil.
Let it simmer for 15 minutes, and season with salt and pepper.
Stir in spinach and fresh coriander just before serving.

Dice the cucumber into small cubes, finely chop coriander, and squeeze lemon juice.
Mix all the ingredients for the yogurt together.

Tip:Rice can also be used as a side dish.