Step 1 Marinate the fish and chickpeas: in a small bowl, mix the first six ingredients together with the lemon zest. Add 2½ tablespoons of marinade to a bowl with the halibut and mix well. Add two tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.

Step 2 Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chillies, lemon juice and a good pinch of salt.

Step 3 Heat a large nonstick frying pan over a medium-high heat, then add half a tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for six minutes, stirring every now and then until crisp and golden brown. Transfer to a plate and wipe the pan clean.

Step 4 Return the pan to a medium-high heat with the remaining 1½ tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for three minutes on one side, then flip and fry for another two minutes on the other side, until both sides are crisp and golden brown.

Step 5 Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside. – New York Times